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Cashew Mac And Peas

by Rachel Gaewski featured in Get Plenty Of Protein Without Meat Or Dairy

Ingredients

for 4 servings

  • 2 yellow potatoes, peeled and cubed
  • 1 medium carrot, peeled and cut into 1-inch (2 cm) pieces
  • 1 onion, peeled and quartered
  • ½ cup
    cashews (65 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 2 tablespoons
    nutritional yeast
  • 16 oz
    macaroni, cooked (455 g)
  • 2 cups
    green pea (300 g)
  • paprika, to taste
    Calories 567
    Fat 7g
    Carbs 105g
    Fiber 7g
    Sugar 6g
    Protein 21g

Estimated values based on one serving size.

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Preparation

  1. Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
  2. Remove boiled vegetables from water and reserve 1½ - 2 cups (355 - 470 ml) of the water.
  3. Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
  4. Pour vegetable puree over the macaroni and stir in green peas before serving.
  5. Enjoy!
 

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