INGREDIENTS
16 oz
dried elbow macaroni
1 tbsp
olive oil
4 cups
water
1/2 cup
raw cashews
1 cup
potato (peeled & chopped)
1/2 cup
carrots (peeled & chopped)
2
garlic cloves, minced
2 tbsp
vegan butter
1/4 cup
water
1 cup
unsweetened almond milk
3/4 cup
vegetable broth
1 tsp
onion powder
1 1/2 tsp
salt
1/2 tsp
paprika
3 tbsp
nutritional yeast
2 1/2 tbsp
tapioca flour (or corn starch)
2 tbsp
fresh lemon juice