"Scratches the itch!"
Recipe by Cookie + Kate | Serves: 2-4 | Time: ~40 min
8 oz elbow macaroni
1 head of #broccoli, florets cut into small bites
1 ½ tbsp avocado oil or extra-virgin olive oil
1 small yellow onion, chopped
1 cup peeled and grated russet potato
3 cloves garlic, minced
½ tsp garlic powder
½ tsp onion powder
½ tsp dry mustard powder
½ tsp salt, more to taste
Pinch of red pepper flakes
⅔ cup raw #cashews, soaked in hot water for at least 15 min
1 cup water, more as necessary
¼ cup nutritional yeast
2 to 3 tsp apple cider vinegar
Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste and adjust seasoning as necessary
Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.