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 Parsley Breadcrumbs
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.
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