Baked Macaroni, Broccoli and Cheeze

• YIELD: Serves 4 (4 Servings)
• PREP: 5 mins
• COOK: 30 mins
• READY IN: 35 mins

Ingredients

• 1 Cup Raw Cashews
• 2 Cups Rice Milk
• 1 Cup Water
• 1 Tbsp Safflower Oil
• 1 Cup Savoury Yeast Flakes (nutritional yeast)
• 1 Tsp Barley Miso Paste
• Juice of 1/2 a Lemon
• 1 Tbsp Rice Flour
• Fresh Black Pepper
• 1/2 Tsp Smoked Paprika
• 500 Grams Gluten Free Macaroni
• 1/2 Head of Broccoli Sliced into Florets
• 1/2 Cup Frozen Peas
• Fresh Breadcrumbs (from gluten free bread)/Panko/or extra shredded soy cheese

Instructions

1. Put a big pot of salted water to boil
2. In a high powered blender, process the cashews until it becomes a fine flour
3. In a saucepan, mix the milk, water and oil together
4. Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, paprika, rice flour and pepper, and whisk until smooth
5. Continue to stir, and drop to a simmer
6. The sauce will thicken, and stir regularly so it doesn't stick to the bottom
7. Cook the pasta and broccoli together, add the frozen peas at the last minute and drain when al'dente
8. Pour the pasta and broccoli back into the big pot, and toss with the cheeze sauce
9. It will seem really runny, however the pasta will absorb the sauce
10. Spread it into an oven proof dish (or individual ramekins), sprinkle with bread crumbs, and bake for 20 minutes at 180º
11. Serve with extra vegies and a big green salad

• CUISINE: American
• COURSE: Main Meals
• SKILL LEVEL: Easy