I’ve recently found out that I have an ongoing yeast infection. I’ve been looking for recipes to enjoy that are also gut-friendly…more
Ingredients
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Cashew cheese
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1 1/2 c cashews
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3/4 c boiling water
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1 tsp garlic powder
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1/4 c nutritional yeast
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1 1/2 tsp sea salt
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3 TB lemon juice
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Pasta
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1 package brown rice pasta
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Sauce
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1 onion sliced
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3 big mushrooms, slived
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3 garlic cloves, minced
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1/2 c almond milk
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1 TB gluten free flour
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1 tsp thyme
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1 tsp oregano
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to taste Salt and pepper
Steps
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Soak cashews in boiling water for 15-20 min
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Meanwhile… make pasta according to package instructions. Strain and set aside
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Add rest of cashew cheese ingredients to the cashews and boiling water
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Blend in a high speed blender (immersion blender works fine too) until smooth and creamy
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Sate onions, mushrooms and garlic until translucent
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Add flour, milk, cheese and spices
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Continue cooking until sauce somewhat thickens
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Add in the pasta, stir to combine
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Sprinkle with crushed parsley to garnish
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Serve with honey-mustard salmon with a side of asparagus and broccoli
