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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup raw cashews (see note for Nutfree)
- 1 1/2 cups Yukon Gold potatoes (peeled cubed)
- 1/4 cup chopped carrots (peeled)
- 1/3 cup cauliflower florets (chopped, or peeled chopped zucchini)
- 3/4 tsp. salt
- 1 1/2 tsp. lemon juice
- 3 cloves garlic
- 1 tsp. stone ground mustard
- 2 tsp. white miso (or yellow, use chickpea miso for Soyfree)
- 1/4 tsp. black pepper
- 2 tsp. pickle juice (or 1/2 tsp vinegar)
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1 Tbsp. oil
- 1/4 tsp. onion powder
- 2 tsp. all purpose flour (or tapioca starch for gluten-free)
- 2 tsp. vegan butter (or oil to oil the pot)
- 8 oz. elbows
- 2 1/4 cups water
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- cooked cauliflower
- Yukon Gold potatoes
- raw cashews (add that perfect creamy texture)
- chopped carrots (cooked, add some color and a bit of sweetness)
- salt (– more or less depending on your taste)
- lemon juice (neutralizes the taste of the cashews)
- garlic
- onion powder
- ground mustard
- miso paste
- nutritional yeast
- pickle juice (and a small amount of vinegar add some acidity to round out the flavor)
- flour
- tapioca starch
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Directions
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