October 22, 2013
Wicked Healthy Mac and Cheez
1 pound (450g) macaroni (regular or gluten-free)
Cheez sauce (makes 8 cups)
1 large white onion, diced and steam-sautéed until translucent
1 cup (225g) raw cashews, soaked in water for a couple of hours or overnight, then drained
3 cups (675ml) unsweetened soy milk
1/2 cup garlic, boiled soft (roughly 17-18 cloves)
1/2 cup (115ml) white wine
3 tablespoons nutritional yeast
2 tablespoons red or white miso
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon salt (omit if you prefer)
1/2 teaspoon turmeric (optional, for color)
Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha (chilli) sauce
Cook the pasta until done according to the package directions. Strain; do not rinse to cool. Add the pasta back to the pot it was cooked in while it's still hot.
Dice and steam-sauté the onion with a splash or two of water or wine (no oil is needed).
In a high-powered blender, add the warm onions and the rest of the ingredients. Blend all ingredients for a couple of minutes, making sure the mixture is smooth.
Add about half of the sauce (4 cups (900ml)) to the drained hot pasta and mix well.
Plate as is, with garnishes as desired, or bake as a casserole (see below). Serve with quick wilted greens and fresh steamed veggies.
Save the other half of sauce for another recipe.
If baking, preheat the oven to 350 F (175 C). Follow the method above, then place in ramekins or a large casserole dish, top off with a little extra sauce, optionally sprinkle with a crispy crumb topping of your choice, and bake for 15 minutes until golden brown.
Recipe and photo courtesy of WickedHealthyFood.com.
All figures are per serving (assumes 8 servings).
Fat: 4 g
Carbs: 47 g
Fiber: 2 g
Protein: 10 g
Sodium: 153 mg