Creamy Cashew Mac with Crunchy Topping

Name: Creamy Cashew Mac with Crunchy Topping
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup raw cashews; 12 oz elbow macaroni; 0.75 cup oat milk, unsweetened; 0.33 cup nutritional yeast; 2 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Dijon mustard; 0.5 tsp smoked paprika; 1 tbsp white miso; 0.5 cup panko breadcrumbs; 1 tbsp olive oil; salt

Serves 4 · 35 min · 13 ingredients

A silky sauce of blended cashews, nutritional yeast and lemon coats elbow macaroni, finished with browned garlic breadcrumbs. Orange, glossy and very hard to leave alone.

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Shared by @kai.spooned

Ingredients

1 cupraw cashews
12 ozelbow macaroni
¾ cupoat milk, unsweetened
⅓ cupnutritional yeast
2 tbsplemon juice
1 tspgarlic powder
1 tsponion powder
1 tspDijon mustard
½ tspsmoked paprika
1 tbspwhite miso
½ cuppanko breadcrumbs
1 tbspolive oil
salt

Method

Cover the cashews with boiling water and let them soak until soft.
⏱ 10 min
Bring a large pot of salted water to a boil and cook the macaroni until just tender. Save 1 cup of the pasta water, then drain.
Drain the cashews and blend them with the oat milk, nutritional yeast, lemon juice, garlic powder, onion powder, mustard, paprika, miso and 1 tsp salt until completely smooth.
Toast the panko with the olive oil in a dry skillet over medium until golden. Season with a pinch of salt.
Pour the sauce over the hot macaroni in the pot and stir over low heat until it thickens and coats every noodle. Loosen with pasta water a splash at a time.
Serve topped with the toasted panko.

Recipe by @kai.spooned · original post

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