Hey #nowFAM!
We’re back with another recipe for y’all this week. This one checks all the creamy, comfort food boxes while delivering a few servings of veggies at the same time. Get ready to cook up some vegan mac n cheese! Heads up- if you don’t have a super high-powered blender (like a Vitamix) you might want to set aside extra time to soak your cashews for a couple hours before you make your sauce.
NUTRITION TIP: One of the ingredients for this recipe is a white potato. I’m not sure where the idea that white foods/potatoes can’t be vegetable powerhouses of nutrition originated but I’m here to debunk that rumor! Potatoes are filled with potassium (more than a banana!) and over half of your daily vitamin C intake. They are a great source of fiber as well and are a key component of a balanced diet.
INGREDIENTS:
8 oz macaroni noodles
2 large carrots
1 medium-sized russet potato
1/2 cup cashews
½-¾ cup plant-based milk (sub water, it just might be less creamy!)
2 tsp dijon mustard
1 tsp paprika
2 tsp mellow white miso (can substitute with ½ tsp of salt,)
½ cup nutritional yeast
2 raw garlic cloves
1 tsp onion powder
Juice of ½ a lemon
DIRECTIONS:
Cook macaroni noodles according to directions on package
Roughly chop up your carrots + potato and cover with cold water. Bring to a boil and then set to low + cover with a lid, simmering till your veggies are tender.
Throw your cashews, veggies, + all the other ingredients besides lemon into your blender + blend until smooth. Taste test here- adjust for salt if needed!
Pour sauce into a small saucepan + heat throughout- this step brings a little more depth to the flavor.
Add juice of ½ a lemon before serving
Mix noodles + sauce together and top with any desired topping (I like pesto or steamed broccoli!)
Let us know if you try this one out by tagging us @nowyoga_pdx on IG! See y’all for 9:30am virtual vinyasa class every Tuesday morning :)
Emily Rae, RDN, E-RYT
www.emilyraewellness.com