I’m currently hosting a 14-day plant based challenge and my husband and 4-year old agreed to try my new 100% plant based recipes.
Today I tried something new and it came out REALLY WELL!
It was so good, I just have to pass it along to those looking for a kid friendly version of this hearty American treat.
So here it is:
8-10 ounces of soaked, raw cashews (I soak mine overnight, but you can also boil them them for 10 min if needed)
1/4 cup nutritional yeast
2 tablespoons of tapioca flour
1 teaspoon of salt (cheese is super salty, don’t skip this)
1/2 – 1 teaspoon of garlic powder
1/2 – 1 teaspoon of onion powder
1/4 teaspoon of turmeric powder
1/4 teaspoon of black pepper
1/4 teaspoon of sweet paprika
1 teaspoon of apple cider vinegar
1 teaspoon of white miso paste 2 cups of water
One large bag of noodles (your choice, whichever you prefer – I use whole wheat spirals)
This is way too easy…
Boil the noodles until al dente (use instructions on package)
Add all of the other ingredients into a high-speed blender (I use my Nutra Bullet) and blend until the mixture is smooth without any chunks of cashews. *If you don’t have a high speed blender, you can use a regular blender as long as your cashews are boiled or soaked
Once noodles are cooked, drain the water and return to the pot with the blended “cheese” mixture. On a LOW heat, stir the noodles until the sauce thickens and becomes bubbly. It should look really cheesy!
I pulled out some for my 4 year old, then added a cup of chopped fresh spinach, a crushed garlic clove, and a handful of grape tomatoes, covered and turned off the heat for about 5 minutes to wilt the spinach and warm the garlic and tomatoes.
I’m telling you. BOMB!