Dr. Padma Garvey
The plant-based Doctor Mom
Mac N Cheez
It is amazing how creamy and chessy this dish tastes!
One box whole wheat pasta
½ cup of raw, unsalted cashews
One teaspoon of mustard
One potato, diced with peel on
One large white onion, diced
Two large carrots, diced, leave peel on
two to three tablespoons of nutritional yeast
Boil pasta, drain and set aside. Soak cashews for about thirty minutes. In a small pot, boil potatoes, onions, and carrots until tender, using as little water as possible. For best results, place the vegetables in a pressure cooker with a cup of water and pressure cook for about 15 minutes. Once the vegetables have cooled a little, blend into smooth mixture with the cashews, mustard, one teaspoon of salt, ¼ teaspoon of black pepper, nutritional yeast, and 1 teaspoon of turmeric. Mix with the pasta. You can eat as is or bake in oven for 30 minutes at 350. Sprinkle some paprika at the very end.