This Alfredo pasta recipe was based on a Chloe Coscarelli's Fettucine Alfredo recipe. Original recipe here.
Creamy Macaroni and Cheese
400g GF macaroni/pasta
2 Tbls olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 cup raw cashews
2 cups water
2 tsp white miso paste
1 Tbls lemon juice
1 tsp sea salt
1/4 ground black pepper
1/4 cup vegan grated cheese (I used Galaxy Nutritional Foods Mexican Shredded Vegan Cheese)
1/4 cup nutritional yeast flakes
400g vegan sour cream/cream cheese (I used Tofutti)
1 tsp corn flour
freshly chopped parsley for garnish
In a large pot of boiling water cook pasta as instructed on package.
In medium saucepan heat the oil on medium-high heat.
Add onions and stir until soft and clear.
Add garlic and cook for a few minutes then remove from heat.
In a food processor blitz the onions, garlic, cashews, water, miso paste, lemon juice, salt and pepper until smooth.
Put back on the heat and whisk in corn flour. Keep whisking till mixture thickens.
Stir through nutritional yeast, sour cream and cheese until melted.
Once pasta is cooked drain and stir through the cheese sauce until well coated.
You will probably only need half of the sauce for four people with 400g pasta.
You can freeze the remainder or use as a cheesy dip :)