Dairy-Free Macaroni and "Cheeze"
This soy-free, dairy-free macaroni recipe is not only easy to make, but will appeal to limited and unlimited palates and appetites alike.
Ingredients
1 1/2 cups rice pasta or quinoa macaroni
1 cup raw cashews, pre-soaked in water (enough water to cover them)
2 small cloves garlic
1 cup rice or hemp milk
1/2 cup veggie broth or additional water (optional; if needed to thin to desired consistency)
2 tbsp nutritional yeast
1 tsp ground turmeric
Steamed greens such as broccoli, kale, mustard greens, etc. (optional)
Directions
- Drain and toss half of your pre-soaked cashews into a food processor or high-speed blender, along with the garlic. Pulse a few times, until cashews and garlic are chopped (but not processed into a paste).
- Add remaining cashews, as well as enough water to reach about one inch below the cashews in your processor or blender.
- Process or blend until smooth. You now have a cashew “cream,” which will be the base for your “cheeze.”
- Boil water for pasta, and in the meantime, whisk cashew cream and remaining “cheeze” ingredients in a small saucepan, on medium heat.
- When your “cheeze” has thickened, turn heat down to low. Add broth or water if it gets too thick.
- Drain pasta, add “cheeze” and greens (if desired), and serve!
