LunchBreakLIVE with two marvelous millennials making vegan MacNCheese! Say hi to Jimmie & Nina, aka Jimmie Rush & KasheeniaNinaEdwards who will tell us all about their journey to compassion! Watch LIVE! Ask questions! Join the party!
Posted by Jane Velez-Mitchell on Wednesday, March 28, 2018
#LunchBreakLIVE with two marvelous millennials making vegan MacNCheese! Say hi to Jimmie & Nina, aka Jimmie Rush & Kasheenia Nina Edwards who will tell us all about their journey to compassion! Join the party! JaneUnChained.com
1/2 cup Raw Cashews (soaked)
1 cup Yukon Gold Potatoes (skinned and diced)
1/3 cup White or Yellow Onion (diced)
1/4 cup Carrots (skinned and diced)
1/4 tsp Paprika
1/4 tsp Black Pepper
1/2 tsp Tumeric
2 Tbsp Nutritional Yeast
1 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
3/4 cup water (from pot with boiling veggies)
1 Tbsp Lemon Juice
1/4 cup Coconut Milk
1/2 tsp Dijon Mustard
2 cups Elbow Pasta
Add diced Potatoes, Carrots, Onions, Paprika, Black Pepper and Tumeric to one pot of boiling water.
Boil veggies until soft.
In a separate pot add pasta to boiling water. Boil for approximately 7 minutes.
Use slotted spoon to transfer boiled veggies to a food processor/blender.
Add 3/4 cup of your water to food processor/blender.
Add all remaining ingredients to food processor/blender.
Pulse/Blend until smooth.
Drain pasta and return to pot.
Combine cashew cheese with your pasta.