Ingredients
8ozwhole grain macaroni elbows
1broccoli florets head,cut into small bites, optional
1½tbspavocado oil,or extra virgin olive oil
1small yellow onion,chopped
1½cuprusset potato,(4 oz), peeled and grated
3garlic cloves,pressed or minced
½tspgarlic powder
½tsponion powder
½tspdry mustard powder
½tspfine sea salt,more to taste
Frontier Co-op red pepper flakes,(small pinch)
⅔cupcashews,raw
1cupwater,more as necessary
¼cupFrontier Co-op nutritional yeast
2tspapple cider vinegar,or distilled white vinegar, or more to taste
Preparation
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 for about 5 minutes, stirring often, until the onion is tender and turning translucent.
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 for about 5 to 8 minutes, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar.
Blend for about 2 minutes until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if a thinner consistency is preferred, add water in ¼-cup increments, blending after each one.
Taste, and blend in additional salt to taste. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
Pour the sauce into the bowl of pasta. Stir until well combined.
Serve and enjoy!
