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Green Cheezy Mac

Simple, adaptable, flavorful. Greens, greens, everywhere! The cheezy sauce can be used in many applications: a little beer or wine added and you have some fondue, a little minced jalapeno and some salsa and you have a quick chili con queso dip. Play with it and see.

Source: Adapted from Vegan Diner: Classic Comfort Food for the Body and Soul (Entered by Lara Rasmussen Anderson)
Serves: 2-4
Vegan!

Ingredients
10 oz noodles (elbow mac, fusilli, small shells, other small noodle)
4 cup greens, rough chopped (spinach, mustard, arugula, dandelion, etc
3/4 cup raw cashews (find in the "bulk" section of coop-type stores; keep in the freezer for quick creamy recipes)
2 1/2 cup water
5 Tbsp nutritional yeast flakes (again, find in bulk section)
2 Tbsp cornstarch
2 Tbsp unbleached, all-purpose flour
2 tsp garlic granules/powder (make it yourself in the Fall)
1 1/2 tsp onion granules/powder (another make-it-yourself in the Fall)
1 1/4 tsp smoked paprika (if you don't like the smoky taste, use all sweet/regular paprika)
1 1/4 tsp sea salt
1/2 tsp sweet paprika (another make-it-yourself, in the Summer; THE best)
1 Tbsp margarine (Earth Balance is best)
1 Tbsp nutritional yeast flakes

Step by Step Instructions
  1. Bring a large pot of water to boil. While that is starting, rough chop your greens; rinse and spin in a salad spinner. Add pasta to boiling water and set timer for time according to directions *minus 1 minute.* Add greens for that last minute of cook-time.
  2. When time's up, drain well and return to large pot; cover to keep warm.
  3. Meanwhile, put cashews and water in blender. Start slow and wean up to high speed. Blend until it is pure cream, no pieces of nut. (Time depends on blender power.)
  4. While that is blending, measure out remaining dry ingredients (5 Tbsp nutritional yeast, cornstarch, flour, garlic, onion, salt, paprika x2). Once cashew cream is well on its way, add to blender and mix well.
  5. Transfer to sauce pan and heat over medium heat, whisking *continuously*. Once simmering, reduce to low heat and whisk 3-5min until thickened.
  6. Pour over greens and pasta and fold in to cover/distribute well. Add margarine and last Tbsp nutritional yeast and stir well. Salt and pepper, to taste. Serve hot/immediately.

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