Macaroni and Cashew Cheese

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Macaroni and Cashew Cheese

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

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3 cups dried macaroni

1 cup raw cashews

2 tablespoons raw sesame seeds

2 1/4 cups water -- divided

1/4 cup canned pimientos -- drained

1 teaspoon onion salt

3/4 teaspoon salt

1/2 teaspoon minced garlic

2 teaspoons lemon juice -- (to 3 tsp)

1/8 teaspoon celery seed

1/4 cup nutritional yeast -- (optional)

 

Cook the macaroni in salt water according to package instructions. Rinse,

drain, and place in the slow cooker. With a blender, blend cashews and sesame

seeds and 1 cup of water for about 1 to 2 minutes, until mixture is creamy. Add

remaining water and remaining ingredients and blend until smooth. Pour mixture

into slow cooker and stir. Cook on high heat for 1 hour or on low heat for 2 to

3 hours.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 367 Calories; 13g Fat (31.0% calories

from fat); 16g Protein; 50g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

544mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates.

 

NOTES : If you prefer to use cheese, substitute 2 cups shredded cheddar or

Monterey Jack cheese. The cheese should be added in the last half hour of

cooking. You can substitute 2 tbsp. chopped onion for onion salt, but you may

need to increase salt to taste.

Nutr. Assoc. : 848 902505 1357 0 1124 0 0 0 0 0 0