Mushroom Mac and Cheese

Makes 2 servings

Ingredients

Sauce

• 1/2 cup cashews
• 1/2 cup cannellini (or navy)
• 1 1/4 cup water
• 1 medium carrot (sliced thinly)
• 2 cloves garlic
• 1 tsp salt
• 1 tbsp herbs (basil/oregano/thyme)
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 3 tbsp nurtitional yeast
• 6 dry shitaki mushrooms
• 2 tsp liquid aminos (or soy sauce)
• 1 tbsp apple cider vinegar
• 1 tsp dijon mustard

Pasta

• 240g Pasta
• 1/3 cup frozen peas
• 1/2 cup brocolli
• 1 tbsp olive oil
• 2 tsp mushroom powder

Optional White bean substitute

• 1/4 cup red lentils
• 1/2 cup water

Directions

• Put sauce ingredients into pot (except nutritional yeast and vinegar)
• Heat to boil
• Simmer for 10 minutes
• Add to blender, add nutritional yeast and vinegar
• Save 2 shitaki mushrooms, to dice and add to dish
• Blend
• Heat on high until boiling
• Boil for 8 minutes
• Add steamer basket with brocolli and peas for 6 minutes