Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
50
High
Nutrition per serving
Calories1007 kcal (50%)
Total Fat42.4 g (61%)
Carbs113.2 g (44%)
Sugars11.7 g (13%)
Protein45.1 g (90%)
Sodium3645.6 mg (182%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
for the vegan cheese sauce
½ cupcashews
raw
½ cupvegetable broth
¼ cupnutritional yeast
1 tsplemon juice
salt
black pepper
cracked or ground
for the soup
1 portioncavatappi
or elbow macaroni, uncooked
3 cupsvegetable broth
3garlic cloves
chopped or minced
½ tspdijon mustard
2 tspolive oil
salt
to taste
black pepper
cracked or ground, to taste
for the crumbs
Instructions
Step 1
First, make the cheese sauce. Boil cashews for 15-20 minutes, then drain them.
Step 2
Add drained cashews into a blender along with the other cheese sauce ingredients. Blend, scraping down the sides of the blender as needed till sauce is completely smooth. Set aside.
Step 3
Next, make the soup. In a large pan or soup pot, heat oil on medium high. Add garlic and sauté for 1-2 minutes to soften the garlic.
Step 4
Then, add vegetable broth, dijon mustard and the blended cheese sauce. Stir to combine, then season with pinch of salt and pepper and bring to a boil. Once boiling, reduce to simmer.
Step 5
Add pasta into sauce, reducing your portion if you want soup to be more brothy and less noodley. Let soup simmer further, stirring frequently till pasta is done.
Step 6
While waiting for pasta to be done cooking, get started with crumbs. In another pan, heat oil on medium low, then add panko and italian seasoning, stirring frequently for a few mintues, toasting till panko crumbs are golden brown. Set aside.
Step 7
When pasta is cooked through, taste and adjust seasonings.
Step 8
Serve immediately in a bowl with toasted panko on top.
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