Ingredients
- 1 (8 ounce) package uncooked elbow macaroni
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 cup cashews
- 1 ⅓ cups water
- salt to taste
- 4 ounces roasted red peppers, drained
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Why This Recipe Is So Good
Helpful Kitchen Tips
- Cook the pasta just until al dente to avoid mushiness after baking.
- Stir the sauce constantly while cooking to prevent lumps and achieve a creamy texture.
Step 1
Gently heat your oven to 350°F (175°C). Fill a large pot with water, add a pinch of salt, and bring it to a boil. Toss in the macaroni and cook it until it’s just tender, about 8 to 10 minutes. Drain the pasta and transfer it to a medium-sized baking dish.
Step 2
Warm some vegetable oil in a saucepan over medium heat. Add the chopped onion and cook it until it’s soft and golden. Stir the onions into the macaroni.
Step 3
In a blender or food processor, combine the cashews, lemon juice, water, and salt. Slowly add the canola oil along with the roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend everything until you get a smooth, creamy sauce. Pour this sauce over the macaroni and onions, mixing it all together really well.
Step 4
Pop the dish in the oven and bake for about 45 minutes, until the top turns a nice light brown. Let it cool for 10 to 15 minutes before digging in.
