Macaroni and Cashew Cheese

[Guest guest]

* Exported from MasterCook *

 

Macaroni and Cashew Cheese

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups dried macaroni

1 cup raw cashews

2 tablespoons raw sesame seeds

2 1/4 cups water -- divided

1/4 cup canned pimientos -- drained

1 teaspoon onion salt

3/4 teaspoon salt

1/2 teaspoon minced garlic

2 teaspoons lemon juice -- (to 3 tsp)

1/8 teaspoon celery seed

1/4 cup nutritional yeast -- (optional)

 

Cook the macaroni in salt water according to package instructions. Rinse,

drain, and place in the slow cooker. With a blender, blend cashews and sesame

seeds and 1 cup of water for about 1 to 2 minutes, until mixture is creamy. Add

remaining water and remaining ingredients and blend until smooth. Pour mixture

into slow cooker and stir. Cook on high heat for 1 hour or on low heat for 2 to

3 hours.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 367 Calories; 13g Fat (31.0% calories

from fat); 16g Protein; 50g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

544mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates.

 

NOTES : If you prefer to use cheese, substitute 2 cups shredded cheddar or

Monterey Jack cheese. The cheese should be added in the last half hour of

cooking. You can substitute 2 tbsp. chopped onion for onion salt, but you may

need to increase salt to taste.

Nutr. Assoc. : 848 902505 1357 0 1124 0 0 0 0 0 0

[Guest guest]

this looks absolutely delicious! did anyone try this??

 

cherrie

 

(catching up!)

 

 

 

-- In , greenlee@b... wrote:

>

> * Exported from MasterCook *

>

> Macaroni and Cashew Cheese

>

> Recipe By :The Vegetarian Slow Cooker, Joanna White

> Serving Size : 6 Preparation Time :0:00

> Categories : The Vegetarian Slow Cooker

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 3 cups dried macaroni

> 1 cup raw cashews

> 2 tablespoons raw sesame seeds

> 2 1/4 cups water -- divided

> 1/4 cup canned pimientos -- drained

> 1 teaspoon onion salt

> 3/4 teaspoon salt

> 1/2 teaspoon minced garlic

> 2 teaspoons lemon juice -- (to 3 tsp)

> 1/8 teaspoon celery seed

> 1/4 cup nutritional yeast -- (optional)

>

> Cook the macaroni in salt water according to package instructions.

Rinse, drain, and place in the slow cooker. With a blender, blend

cashews and sesame seeds and 1 cup of water for about 1 to 2 minutes,

until mixture is creamy. Add remaining water and remaining

ingredients and blend until smooth. Pour mixture into slow cooker

and stir. Cook on high heat for 1 hour or on low heat for 2 to 3

hours.

>

> Source:

> " MC Formatted by: Karen C. Greenlee "

> S(ISBN):

> " 1-55867-268-0 "

> Copyright:

> " 2001 "

>

> - - - - - - - - - - - - - - - -

- - -

>

> Per Serving (excluding unknown items): 367 Calories; 13g Fat (31.0%

calories from fat); 16g Protein; 50g Carbohydrate; 5g Dietary Fiber;

0mg Cholesterol; 544mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean

Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

>

> NOTES : If you prefer to use cheese, substitute 2 cups shredded

cheddar or Monterey Jack cheese. The cheese should be added in the

last half hour of cooking. You can substitute 2 tbsp. chopped onion

for onion salt, but you may need to increase salt to taste.

> Nutr. Assoc. : 848 902505 1357 0 1124 0 0 0 0 0 0