Ingredients
4
4 servings
- •2 yellow potatoes, peeled and cubed
- •1 medium carrot, cut into 1 inch (2.5 cm) pieces
- •1 medium onion, peeled and quartered
- •½ cup cashews
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon salt, plus more for water
- •2 tablespoons nutritional yeast, optional
- •1 lb elbow macaroni, cooked, for serving
- •paprika, to taste
Instructions
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 586
- Carbohydrate: 109g
- Fat: 6g
- Fiber: 4g
- Protein: 19g
- Sugar: 7g
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