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Macaroni and “Cheese”

  • 1 (8 oz or 240 g) package of macaroni shirataki noodles
  • 1/2 head of cauliflower (11 oz or 300 g), chopped into small florets
  • 1 cup (240 ml) of unsweetened almond milk
  • 1/2 cup (120 ml) of filtered water
  • 3 Tablespoons (24 g) of nutritional yeast
  • 1 teaspoon (5 g) of salt
  • 1/4 teaspoon (1 g) of turmeric powder
  • 1/4 cup (38 g) of raw cashews (soaked in hot water for an hour and drained)
                                              • 1Drain and rinse the shirataki noodles. Place the rinsed noodles in a pot of boiling water for 2 to 3 minutes and drain well. Return the noodles to the pot and set aside.
                                              • 2Boil, steam, or microwave the cauliflower florets until tender, about 5 to 8 minutes to boil or steam, and about 10 to 12 minutes to microwave. Drain well.
                                              • 3In a blender or food processor, combine the cooked cauliflower, almond milk, water, nutritional yeast, salt, turmeric powder, and soaked cashews until smooth.
                                              • 4Pour the “cheese” sauce over the noodles and let sit for about 30 minutes until the noodles have absorbed some of the sauce and the sauce has thickened.
                                              • 5Gently reheat the macaroni to the desired temperature and serve.
                                              (Estimated and based on per-serving amounts.)
                                                Calories: 95    Fat: 5 g     Total Carbs: 9 g     Fiber: 4 g     Sugar: 3 g     Net Carbs: 5 g     Protein: 6 g