Recipe makes 4 servings.
Macros Per Serving: Protein: 26g | Fat: 9g | Carbs: 155g | Fiber: 11g | Calories: 410
INGREDIENTS:
- 1 pound organic pasta (for more protein use lentil or chickpea pasta)
- 3 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- ½ cup raw cashews
- 4 TB nutritional yeast
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Himalayan salt
- 1 ¼ tsp fresh lemon juice
- 2-3 cups hot water (reserve from boiling the pasta)
DIRECTIONS:
- Boil pasta according to instructions and drain, but reserve 2-3 cups of liquid to use later in the cheese sauce.
- Add all cheese sauce ingredients to blender and start with 2 cups of the water. Blend until smooth, adding extra water until you reach desired consistency. NOTE: Do not over-blend, as potatoes get gummy if blended for too long.
- Stir cheese sauce to pasta and serve.
* To make this recipe fat-free and therefore a “Free Food”, simply swap the cashews for cannellini beans.