Tuesday, July 15, 2014

Mac and Cashews

Cashew Cream Sauce
-16 ounces of gluten-free pasta
1 1/2 cups raw cashews, soaked in water to cover (1-12 hours before using)
4 cups almond milk, divided
4 tablespoons coconut oil, divided
1 small onion, diced (or 1/4 cup diced celery)
4 cloves garlic, minced or crushed
2 cups fermented sauerkraut or kimchi
1/3 cup rice flour or other gluten-free flour
1/2 teaspoon turmeric (for color)
1/4 tsp freshly ground black pepper
2 tablespoons nutritional yeast 
1/2 teaspoon salt
1 tablespoon fresh lemon juice
Sauce and Pasta Before Baking

1.  Preheat oven to 350 degrees. Boil water and cook pasta according to directions
2.  Combine soaked cashews and 2 cups of almond milk in a blender. Blend about 5 minutes till smooth.
3.  Preheat a large pan over medium heat. Add 1 T coconut oil. Saute onions, garlic and a pinch of salt till onions are soft.
4.  Drain the sauerkraut or kimchi in a sieve with the goal of removing as much moisture as possible. Add kraut to the pan just to heat through, a minute or two. Then add the kraut mixture to the cashew cream in the blender. Blend on high till smooth. 
5.  In your pan, add 3 tablespoons of oil and flour to make a roux. Add a little bit more coconut oil if needed. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir often so that it cooks evenly.
6.  Stream in remaining 2 cups of almond milk, whisk constantly to avoid lumps. Whisk until thick and smooth, about 2 minutes.
7.  Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the turmeric (for color), black pepper, nutritional yeast, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.
8.  Combine the pasta and sauce in a dutch oven or 9"x13" baking dish. Bake about 20-30 minutes. Serve warm. 

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