INGREDIENTS
Macaroni
- 1 lbs elbow macaroni
- 4 cups Water
- 1 tsp fine sea salt
Sauce
- 1 cup raw cashews soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
- 1/3 cup Water plus more if needed
- 2 tbsp nutritional yeast
- 1 1/2 tbsp fresh lemon juice
- 1 clove garlic peeled
- 1 tsp prepared yellow mustard
- 1 tsp Tabasco sauce
- 1/2 tsp fine sea salt plus more as needed
- 1/4 tsp cayenne pepper plus more as needed
INSTRUCTIONS
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Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 6 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
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To make the sauce: While the pasta is cooking, combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed for about 1 minute, until smooth, scraping down the sides of the blender halfway through, if necessary. Taste for seasoning, adding more salt and/or cayenne, if needed. You can also add an extra splash of water, if you prefer a thinner sauce.
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When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the sauce.
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Spoon the macaroni into bowls and serve immediately.
Source:- Cosorithis