2/3 cups raw cashews
2 cups unsweetened plain soy milk
1 TBSP olive oil
1/2 medium onion, minced
2 TBSP all-purpose flour
2 tsp ground coriander (or to taste)
salt and pepper to taste
1 pound whole wheat elbow macaroni, cooked according to package directions
4 roma tomatoes, sliced
Use a food processor to process the cashews into a paste. Add the soy milk and process until blended, set aside. In a large saucepan, sautee the onion in the olive oil until lightly browned. Add flour and coriander to pan and stir a few times with a whisk to combine, then add the cashew-soymilk mixture and bring to a near boil, whisking continually, until the mixture thickens. Add salt and pepper to taste. In a large oven-safe baking dish combine the milk mixture and the pasta, stir to combine, and top with a layer of the sliced tomatoes. Bake at 400 degrees for about 45 minutes, or until tomatoes begin to brown. Serve and enjoy!
Makes 8 servings.
Per serving: 345 calories; 9g fat; 1.5g saturated fat; 0g trans fat; 0g cholesterol; 3g dietary fiber; 12g protein; 10% vitamin A RDA; 14% vitamin C RDA; 18% iron RDA