Ingredients

  • 2 tablespoons shallots, peeled and chopped
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water ??1/4 cup raw cashews
  • 2 teaspoons sea salt
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne

How to steps

  1. Noodle options: zucchini noodles spiralized aka “zoodles”, kelp noodles (take out of package – cut in half - place in warm water until soft), or any gluten free noodle OR just pour on top of steamed broccoli (or any other veggies!) OR make nachos? #cheatmeal

  2. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil

  3. Cover the pan and simmer for 15 minutes, or until vegetables are very soft

  4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne

  5. Add softened vegetables and cooking water to the blender and process until perfectly smooth

  6. Place the amount of sauce you would like in a saucepan and simmer for 1 to 2 minutes until it thickens, adding noodles as desired

  7. Season with salt and pepper to taste and enjoy

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