Sometimes life is about making guilty pleasures a little bit better for yourself. Cashew cheese has substantially less saturated fat than real cheese. The Cassava macaroni won't save you carbs, but it has no saturated fat at all, fewer calories, and double the amount of fiber you find in traditional macaroni.
Source: Best of Vegan | Serves: 4 | Time: 45 min
Changes: skipped carrots
Ingredients
8 oz cooked Jovial cassava elbow macaroni
Cashew Cream
1/2 cup #cashews
1 cup veggie broth (homemade to reduce sodium)
1/4 cup jarred red peppers chopped
3 tbsp nutritional yeast
Soup
1/4 cup vegan butter
1 onion finely chopped
1/4 cup flour
2 tsp Dijon mustard
3 cups veggie broth
2 cups #broccoli florets finely chopped
2 #celery stalks chopped
1 1/2 cup non dairy milk (I used cashew milk)
1 tbsp white vinegar
S&P, to taste
Instructions
In a high speed blender, combine cashew cream ingredients & mix on high till smooth. Set aside.
In a large pot, melt butter on med heat, add onions and sauté till translucent (about 5 minutes).
Add mustard, mix, then slowly whisk in flour, over medium heat for about 2 minutes.
Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender.
Add cashewmilk, cashew cream, and vinegar. Adjust seasonings.
Fill bowl with desired amount of macaroni & add chowder. Enjoy!