Stove Top Cashew Cheese, Veggies and Rice Noodles


Usually I make Cashew Cheese in a crockpot.
However, I wanted to eat within 30 minutes so I did this.
Wow! Excellent choice!


Cashew Cheese:
Started by adding to Blender —
1/2 Cup Cashews
1 Cup Non Dairy Milk (I use Coconut Milk)
1 TBSP Nutritional Yeast
1 TSP Garlic
Cumin
1 small potato
Some Chopped Onion
2 TBSP Salsa
Blended on high for 3 minutes. Set aside.


In a medium size pot added Low Sodium V8 Juice
and a little water (about an inch and half high in pot)


Added Chopped Onion, Sliced Mushrooms, cooked over
medium heat about 3 minutes. Salt and Pepper.


Added 1 can Chick Peas (could use White Beans), drained;
And Sliced Carrot, Sliced Cauliflower; tossed in some Kale.
(Next time I’ll use Broccoli instead of Cauliflower.
That will be great with the ‘cheese.’ ) Celery would be good.


Cooked about 7 minutes and then added half of the
Cashew Cheese mixture from blender. (Saving the remainder
of Cashew Sauce for tomorrow.)


At this point started stirring the contents of the pot. Cooked about 11 or 12
minutes stirring continually. (If it gets too thick,
add Milk or Water.)


Added Rice Noodles and cooked another 3 or 4
minutes stirring continually.


Served two. If serving more than 2,
just adjust quantities.