Mac & Cheese Creamy With Courage And Cashew Nuts

This sauce's magical ingredient? Nuts Cashew! Book it in your daily recipes as a place of choice! When we look at home-grown alternatives for the replacement of the cheese, cashew is very often cited for its highly creamy side, without the need to use the competition mixer, you can ideally take one hour to soak, and in addition to being more digestible, it will mix much more easily. However, why not take it one step closer by adding vegetables. Enjoy squash abundance to spoil us, add steam to a sauce twice smooth and delicious! The squash is delicious in creamy cashew sauce with pasta as well as grilled vegetables as a side dish with vegetable bowls of a Buddha kind.

INGREDIENTS

• 1 cup organic PRANA non-roasted cashews
• 2 cup squash (butternut, butternut, buttercup, pepper) cooked in water or steamed
• 2 cups squash water or vegetable milk
• 5 c. Yeast Nutritional Yeast RedStar
• 1 C. lemon juice
• 3 c. PRANA organic raw coconut oil
• 2 cloves garlic
• 1 C. sea ​​salt
• 4 green onions, divided
• 1/4 c. paprika
• 1/2 c. ground turmeric
• 2 tbsp. tomato paste
• Ground black pepper, to taste
• 1/4 c. cayenne pepper
• 4 cups of whole wheat pasta, Kamut or spelled (macaroni, quill, rotini, etc ...)
• 1 cup cherry tomatoes
• Some branches of fresh parsley, chopped (to garnish)

PREPARATION

Take cashews for 30 minutes in a water bowl. Flush and rinse drain. Drain.

Mix with the high-speed mixer all flavors except pasta until a smooth and creamy sauce is consistent. Adjust to taste the seasoning.

Cook pasta in boil salted water to make them dance. as indicated on the package.

Sprinkle sauce over medium heat into a large cauldron.

Place them in the casserole and mix well once the pasta is cooked and drained.

Serve with chopped cherry tomatoes and chopped parsley in each deep plate.