Macaroni and Cheese

Ingredients:

3       extra-large carrots

1       red bell pepper

1       yellow onion, minced

4       garlic cloves, minced

3       tablespoons virgin olive oil

1       cup roasted cashews, unsalted

¾      cup water

7       ounces extra-firm tofu (1/2 block)

1       tablespoon white wine vinegar

1 1/2 teaspoons agave nectar

1 ½    teaspoons salt

1       teaspoon ground paprika

1/4     teaspoon ground turmeric

½       teaspoon ground black pepper

For the pasta:

1           pound macaroni noodles

2            quarts water for boiling

1 teaspoon salt added to water

1 teaspoon olive oil

Directions:

1.     Peel and roughly slice carrots and red pepper.

2.     Warm oven to 375 degrees F. Line a cookie sheet with parchment paper. Place carrots and red pepper on the parchment paper and bake in oven for 25 minutes.

3.     Add water, and ½ teaspoon salt to a large 2-4 quarts pot and bring water to a boil. Add the pasta noodles and bring heat down to medium-low. Boil noodles about 10 minutes or until they are el dente or the perfect consistency. Strain noodles in a colander and place back into the empty pot. Add a teaspoon of olive oil to the noodles and mix well to prevent the noodles from sticking together.

4. In a small pan add 1 tablespoon olive oil, garlic cloves and minced onions. Saute’ on medium heat until golden brown, about 5 minutes. Turn heat off and set aside.

4.     In a high-speed blender add cashews, water, tofu, white wine, agave nectar. Add carrots and red peppers when done baking in the oven. Add the sautéed onions and garlic.

5.     Place remaining 2 tablespoon of olive oil in a small bowl and add all spices. Mix well to create a spice drizzle.  Let sit for 2 minutes. Then add the spice mixture to the high-speed blender.

6.     Blend all ingredients on high for at least 60 seconds. Add sauce to each serving of noodles ½ cup at a time until you have the desired amount. Mix well.  Serve.  Store leftovers in the refrigerator.  This sauce can be refrigerated for 4 days or you can freeze it for up to 1 month.

Yield: 6, 8-ounce servings.

I have been trying for a very long time to come up with a recipe to replace the ever-present and loved All-American, Macaroni and Cheese.  For years, I have been wondering how I could combine flavors from plants to create something that tasted and felt like the real thing.  I think I have finally come up with an alternative that lots of people will enjoy.  No cows were used to make this cheesy-like sauce and the flavors blend so well, I might even venture to share with you that you may like this one more than your tried-and-true dairy recipe. But I will let you be the judge! This recipe is high in protein and combines a lot of spices and vegetables together for a unique creamy, rich flavor.