Vegan Cheese Macaroni

Name: Vegan Cheese Macaroni
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Cashew nuts; 1 Garlic clove; 1 Onion; 1 TABLESPOON Oil; 1 Jalapeño; 1-2 TEASPOONS Cornstarch; 300 ml Vegetable broth; 400 g vegan, gluten-free short noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp ground cumin; 2 stem(s) Parsley; 50 g Tortilla Chips

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Cashew nuts
1 Garlic clove
1 Onion
1 TABLESPOON Oil
1 Jalapeño
1-2 TEASPOONS Cornstarch
300 ml Vegetable broth
400 g vegan, gluten-free short noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp ground cumin
2 stem(s) Parsley
50 g Tortilla Chips

Directions

1
Soak the cashew nuts in cold water for about 4 hours. Peel garlic and chop roughly. Peel onion and cut into cubes. Heat oil in a pan. Sauté onions for about 5 minutes, add garlic after about 3 minutes and sauté.
2
Clean the jalapeño, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Drain the cashews. Finely mix cashews, garlic-onion mix, starch, jalapeño and stock.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Place cashew sauce in a saucepan and simmer until a thick sauce is formed. Season to taste with salt, pepper, chilli and cumin.
4
Drain the noodles and collect 1 cup of noodle water. Add the noodles to the sauce and dilute with some pasta water if necessary.
5
Wash parsley, shake dry, pluck off leaves and chop. Crumble the chips coarsely. Arrange noodles in a bowl and sprinkle with parsley and chips.