5 servings. Takes 50 minutes to make start to finish.
Cashew Mac and Peas
- 3/4 cup soaked* raw cashews
- 1/4 cup plus 1 Tbs non- fortified nutritional yeast (nooch)
- 1 can light coconut milk (has less coconut flavor than full fat)
- 1 Tbs lemon juice
- 1/2 to 1 Tbs sea salt (season to taste)
- 3 Tbs tomato paste
- 1 Tbs mild white miso
- 1 Tbs tumeric powder
- 1 Tbs Arrowroot powder (or cornstarch)
- 1 tsp onion powder
- 5 garlic cloves (roasted! Don’t omit**)
- 3/4 cup filter or spring water
- 16 ounces of Elbow Noodles (i used gluten free organic Corn and Quinoa blend)
- 1 can unsalted green sweet peas
*if you aren’t using a high speed blender make sure you soak your cashews for a few hours till they swell up and are very soft. You can also soak them in boiling hot water for 30 minutes.
**if you don’t roast your garlic, use 1 tsp garlic powder instead.
- 1 package extra firm organic tofu
- 1/4 cup nutritional yeast
- 1- 2 tsp sea salt
- Preheat oven to 400°
- Drain and cube tofu.
- Spread evenly on parchment lined baking tray.
- Season with nooch and salt.
- Wait for the garlic to hitch a ride on your tray before you put it in the oven.
- Bake for 40 minutes until golden brown and firm. (If you like it very firm you can press it first and bake it longer).
Cashew Mac and Peas
- Measure and Soak your cashews in a glass container
- Cut your garlic tips off and wrap in foil. Place on tofu tray to bake together.
- Boil Elbow Noodles as directed on package. Drain and set aside.
- In your blender, combine all cashew cheese ingredients (not peas yet) including roasted garlic (remove skins first)
- Transfer cheese sauce to a big deep pan on medium heat on stove.
- Drain and add canned peas to sauce.
- Taste and adjust sea salt.
- Add boiled and drained noodles.
- Top with Baked Cheesy Tofu
- Serve and Enjoy!
Pics and Notes:
This is a great dish for kids (husbands too!) So Filling. Packed with plant protein and made with healthy whole fats for growing brains. Creamy and Delicious. True Comfort Food.