Ingredients: *all organic if possible
-2 large yellow potatoes, cubed, skin on (makes a more gritty texture but has more fiber), remove if you want a it smoother
-2 small to medium carrots, roughly chopped (peeled if desired)
-1/2 white onion, roughly chopped
-2 garlic cloves, rough chopped
-1 cup raw cashews (soaked in water overnight at room temperature if possible, creates a creamier consistency)
-1 cup almond or other nut milk
-1 cup water
-1 tbsp non-GMO nutritional yeast
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp salt (or more depending on one’s preference)
-gluten free or whole wheat macaroni
– 2 small to medium pot (one for sauce amount and one for cooking pasta)
Add the potato, carrot, onion, nut milk, and water into a small to medium pot, and allow it to come to a boil. Turn down to simmer and add the raw chopped garlic, simmer until potatoes and carrots are soft. Remove veggies and save nut milk/water on side for later use.
Drain cashews if soaked overnight, discard water as it contains phytic acid which is a nutrient antagonist (reduces nutrient absorption from one’s body).
Add the boiled potato, carrot, onion, garlic mixture, plus the cashews, garlic powder, onion powder, nutritional yeast and salt, as well as, 1 and a half cups of the left over liquid into a blender. Blend on high until creamy consistency. Add salt to desired taste.
Use the left-over nut milk/water mixture, plus added water to a pot (add pitch of salt if desired) and cook the pasta until desired texture, then drain.
Combine the blended sauce and pasta, and that’s it! I like chili flakes on mine, but play with the recipe and make it your own! Thanks and hope you enjoy this recipe. Remember, be aware and eat with care 🙂