I love this cashew cheese so much! I think this new addition really makes it extra creamy. The best part is that it looks so simple, yet is still nutrient packed.
The secret? Potatoes and carrots! I made too big of a batch and thought I broke the blender. At the very least, the entire blender got turned pretty smooth before the blender stopped turning. In the midst of panic, I didnt make it as smooth as it could have been. Alas, the blender was fine in the end. Turns out, small batches is truly the way to go.
I'm going to take you through 1/2 the amount I made so you dont have to go through the blender scare.
Mac and "Cheese" 2.0
- 1 cup raw cashews, soaked
- 2 medium russet potatoes
- 3 medium carrots
- 1/2 cup nutritional yeast
- 1 cup water
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 4 oz green chilie
- 1 jalapeno, chopped
- Salt and pepper
- 1 lb macaroni noodles
Peel and cube the potatoes and carrots
Boil the potatoes and carrots until soft, then drain
In the blender, add the cashews, water, potatoes, and carrots
Blend until smooth
Pour back into the pot on medium heat
Add in the green chilies, chopped jalapenos, cumin, paprika, chili powder, salt and pepper
Adjust seasoning as needed, remember to stir
Heat the sauce and pour over cooked macaroni noodles
Remember when handling jalapenos, to take care not to get them on your hands. Spicy hands are not joke!
The starchiness from the potatoes helps bring this sauce together to create the thickness, if you notice from the original post this recipe does not call for corn starch