Vegan Macaroni & ‘Cheeze’
2 Cups raw cashew nuts
Juice of one lemon
1 orange, red or yellow pepper
1 T sea salt
1/2 box of multi-grain elbow macaroni noodles
1 bag frozen peas and carrots
Boil the macaroni noodles following box instructions, and steam bag of peas
and carrots in a small amount of water.
In a blender, cut up the pepper into small chunks, (discard stem and seeds
-Add it to your compost!) sea salt and juice of one lemon. [before you
cut the lemon in half, roll it a few times on the counter to loosen up the
juice, then cut it in half and use a fork to get as much juice out as
possible, then squeeze - try not to get the seeds in) Mix this up until it
is liquid. Then add the cashews a little bit at at time based on how much
your blender can handle.
Drain the macaroni noodles and peas, and mix everything together.
Serves 2-3 people.
It’s completely vegan, but you’d never know it!
Recipe adapted from Angela Kasmala - she offers vegetarian cooking classes
at Detroit Evolution.com