Cheesy Noodles
The consistency is that of nacho cheese so you’re not limited to using it in pastas, go a little cheese wild and get creative.
Servings 8 servings
Calories 144kcal
Ingredients
- 4 Tablespoons of chopped shallots
- 2 cups of chopped potatoes (you can leave peels on)
- 1 small sweet potato
- ½ cup of chopped carrots
- ⅔ cup of chopped onion
- 2 cups of water
- ½ cup of raw cashews (soaked for 1-5 hours and drained)
- 2 teaspoons of salt
- 2 Tablespoons of olive oil
- ½ teaspoon of smoked paprika
- ½ teaspoon of garlic minced
- ½ teaspoon of Dijon mustard
- 2 Tablespoons of lemon juice
- ½ teaspoon of black pepper
- Pinch of cayenne pepper
Instructions
- In a medium saucepan, add the shallots, potatoes, sweet potatoes, carrots, onion, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
- Place the cashews, salt, garlic, oil, mustard, lemon juice, black pepper, paprika, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
- Pour the cheese sauce over the cooked pasta or whatever.
Notes
This recipe makes a lot so I suggest cutting it in half or making the whole thing if you’re having a party.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 608mg | Potassium: 402mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3707IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg