Ingredients

The following ingredients have 4 Servings
  • 4 ounces soy curls (about half a Butler's bag of curls or 2.5 cups)
  • 2.5 cups low sodium vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3.5 cups low sodium vegetable broth
  • 1.5 cups cavatappi pasta (or macaroni)
  • 1/2 cup raw cashews
  • 2/3 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce (optional, but recommended )
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika

Instruction

  • Combine all the "meat" ingredients in a bowl and mix well. If the soy curls are not completely covered, add a little water to cover them. Let that soak for 15 minutes, and then drain in a colander.
  • Meanwhile, add all the cheese sauce ingredients to a blender and process until smooth. Set aside.
  • Heat a deep nonstick pan over medium heat and once hot, squeeze the excess moisture from your soy curls over your kitchen sink and place them in the pan. Sauté for 3-5 minutes until browned, adding a splash of water or oil if needed to prevent sticking. Then transfer the soy curls to your food processor to pulse into a uniform ground and set aside.
  • Wipe out the same pan and add 3.5 cups of broth and bring to a low boil. Then add the pasta and simmer until al dente, stirring often. Approx. 10 minutes.
  • If you have a little extra broth once your pasta is cooked, no need to drain. Add the ground soy curls to the pan and give it a mix to absorb some of the excess broth. Then pour the cheese sauce on top, mix well and serve.