Call it vegan, call it plant-based, call it healthy! Whatever you call it, this recipe is really yummy.
It has been in our family for years and adapted from a recipe my mom found. It was lovingly called "Ronis" when my brother was little and this was his way of saying "macaroni".
Ronis
In a blender, combine the water and nuts, blend until smooth. Add the rest of the ingredients and blend.
You have a few options at this point.
We love this recipe and many guest have as well. I hope you will too!
It has been in our family for years and adapted from a recipe my mom found. It was lovingly called "Ronis" when my brother was little and this was his way of saying "macaroni".
Ronis
- 12-16oz of prepared pasta or spaghetti squash
- 3 cups water
- 3/4 cup raw cashews (Update! I have use whole raw almonds to replace all or part of these. Amazing! For best results soak them for an hour, or at least 5 min in hot water.)
- 1/4 cup raw sunflower seeds
- 1/3 cup nutritional yeast flakes
- 1 teaspoon onion powder
- dash of garlic powder
- 1/4 cup real lemon juice -many times I up this to 1/3 to make it even tastier!
- 2 teaspoons salt
- black pepper to taste
In a blender, combine the water and nuts, blend until smooth. Add the rest of the ingredients and blend.
You have a few options at this point.
- You can put the noodles and sauce in a baking dish, cover with bread crumbs (opt. butter) and bake until thickened and bubbly.
- You can combine the sauce and pasta in a pot on the stove top and heat until the sauce thickens a little. It will thicken when cooled even more.
- Or you can put the sauce in a saucepan and heat it on the stove top to a simmer, until it is thickened. Then serve it over your pasta or squash.
We love this recipe and many guest have as well. I hope you will too!
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