We often took this dish to our monthly Homeschool Gathering and everyone loved it, especially the
children. Nobody knew it wasn’t made with cheese.
Ingredients
1/2 cup
Cashew nuts, raw
((you can even soak them overnight and drain them well to get a really creamy sauce))
2/3 cup
Cashew milk, unsweetened
((we like cashew, but any nondairy milk will do)))
2/3 cup
Water
2 tbsp
Tapioca starch
((double this if you like extra stringy cheese, omit it if you want a lighter sauce))
3 tbsp
Nutritional yeast
1 tsp
Salt
1/2 tsp
Garlic powder
1 tsp
Apple cider vinegar
454 gm
Pasta, whole wheat, cooked
(Your favorite shape and kind is fine)
Instructions
This recipe couldn’t be easier if you happen to have a high-speed blender. Just drop the sauce ingredients in and blend on high speed for 5-7 minutes until it is thick, hot, and ready!
In a conventional blender, just blend very, very well, and then cook over medium-high heat for a few minutes until it thickens.
With ByziKids, presentation is everything! Toss the sauce with your favorite shape of prepared and drained pasta and transfer to a baking dish. You can bake the casserole at 375 degrees on the top rack of your oven for about 20 minutes if you wish to lightly brown the top. THEN you can opt to slice some colorful plum tomatoes and a few black olives to put on top to look like lady-bugs and maybe add some strategically placed broccoli trees for your little dinosaurs to eat as well!
Use this recipe over pasta for a
great mac and cheese, on roasted vegetables like cauliflower
or potatoes to make a great gratin, or in lasagna or vegan
pizza!
