14 | 30 | 630 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 15 min | 3 |
227 gm | Pasta, macaroni, elbow, whole wheat, cooked |
3/4 cup | Cashew nuts, raw |
1 3/4 cup | Soy milk (unsweetened) |
1/2 large pepper(s) | Red bell pepper (chopped, optional for color) |
1 1/2 tbsp | Potato starch |
1/4 cup | Extra virgin olive oil |
1/4 cup | Nutritional yeast |
2 tbsp | Miso paste, white (or yellow) |
1 tbsp | Lemon juice |
1 tsp | Onion powder |
1/2 tsp | Garlic powder (or cloves minced) |
1/2 tsp | Sea salt, fine |
1 dash | Black pepper (freshly ground, to taste) |
1 tsp | Truffle oil (optional, but highly recommended) |
OPTIONAL - For a baked version, preheat oven to 325°F and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
Grain | 1.1 |
Meat Alternative | 1.1 |
Milk Alternative | 0.6 |
Vegetables | 0.6 |