Macaroni Not Cheese

Author

Ami Mackey

Servings

3

Ingredients

• 1 onion, chopped
• 1 cup cashews
• ⅓ cup lemon juice
• 1 ⅓ cups water
• ½ teaspoon sea salt
• 4 ounce jar roasted red peppers, drained
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 16 ounces whole grain elbow pasta, cooked

Directions

1. Preheat oven to 425 degrees F. Sauté onion on medium heat in a nonstick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent.
2. In a food processor, combine the onion, cashews, lemon juice, water and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder and onion powder. Thoroughly toss the sauce with the pasta.
3. Place mixture into a 9” x 13” pan and bake for 20 minutes, uncovered, until golden brown on top.