sicherheit unternehmer offenbach 2 cups Soaked Cashews
4 teaspoons Tomato Paste
1 tablespoon Spelt Flour
2/3 cup almond milk
1 tablespoon vegan butter
1 teaspoon garlic powder
2 teaspoons lemon juice
1 sliced onion
1/4 teaspoon granulated cane sugar
1/2 teaspoon salt
1 box of cooked vegan macaroni noodles
Large tomato sliced
1-2 cups of Daiya Vegan Shredded Cheese (optional)
http://bravefive.site/2018/10 vertrek istanbul naar amman 1 – Sautee onions with butter until softened, then add sugar to help brown.
2 – Once onions are caramelized/browned, add flour and 1/3 cup of the almond milk, stir into onions until fully blended in.
3 – Put in blender and add rest of ingredients. Blend until creamy smooth.
4 – With a wooden spoon pour cheez mixture over cooked macaroni noodles, stir until noodles are coated with cheez.
5 – Pour macaroni and cheez into a backing dish, add Daiya cheese on top (optional), warm at 300 for about 20 minutes.
6 – Add sliced tomatos on top for “granny’s” touch.