This velvety recipe replaces cheese with a spiced-up cashew and miso cream sauce. Packed with immunity-boosting ingredients, this dish is a great new and improved alternative.
- 3 cups water
- 1 cup cashews
- 1 tbsp miso
- 1 tsp sea salt
- 1 clove garlic
- 1 tsp onion powder
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 lb whole-wheat elbow macaroni
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- Black pepper to taste
In a blender, blend water, cashews, miso, salt, garlic, onion powder, lemon juice, and vinegar until smooth and creamy.
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions.
Meanwhile, in a medium saucepan, make a roux by whisking the oil and flour over medium heat for 3 to 5 minutes. Add cashew mixture and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens.
Toss pasta with sauce and add salt and pepper to taste. Sprinkle with breadcrumbs and parsley.