Recently, one of my grandchildren has found it necessary to become gluten-free in addition to dairy free. All she really wants is to just feel like a normal kid while eating normal kid food. Although my food is always GF and Vegan, I decided to explore the comfort foods kids love so much. This recipe has quickly become a favorite among everyone whether they are GF or Vegan or not. The ingredients are simple:
INGREDIENTS:
16 - 20 ounces of your favorite GF pasta
2 potatoes, peeled and diced
1 small onion, peeled and diced
1 cup of diced or shredded carrots
1 cup unsalted cashews, soaked in water for an hour
Juice from 1 to 2 lemons
5 Tablespoons of Nutritional Yeast
1/2 to 1 teaspoon of minced garlic (adjust to your preference)
1/2 cup alternative milk (almond, cashew, coconut, flax) This can be adjusted as needed.
Salt and pepper to taste
1 teaspoon smoked paprika
INSTRUCTIONS:
1. Soak cashews until covered in water.
2. Boil potatoes, onion and carrots until tender.
3. Cook pasta according to directions, but on the al dente side.
4. While everything is cooking add milk, lemon juice, garlic, salt and pepper, half of the paprika and soaked cashews into a blender. When vegetables are done, use a slot spoon and put them into your blender too along with 1 to 2 cups of the potato water. Add the water as needed to gain desired consistency.
5. Pour sauce over your cooked macaroni and adjust spices to your taste.
6. Sprinkle remaining paprika on top.
*** I like to serve with lightly steamed or microwaved broccoli as well.
Yummy goodness!
You may have left over sauce- jar it and save it in the fridge for up to a week. Add to everything! Depending on the size of your potatoes, you may not need to use all of the potatoes. The ones I have pictured are very large!
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