3 cups dry macaroni or pasta of your choice (use whole grain pasta if possible)
1 can coconut milk
1 ¼ cups water
¼ cup yeast flakes
1 teaspoon salt
½ cup raw cashew pieces
¼ cup pimentos
1 tablespoon lemon juice
¼ cup cornstarch
1. Cook macaroni in 3 quarts boiling water until soft. Follow package directions for whole grain pasta.
2. Meanwhile, blend remaining ingredients about 2 minutes until very smooth.
3. Drain cooked macaroni and return to kettle. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently.
4. Cover and let sit for 5-10 minutes before serving, or put in an oiled casserole, cover with seasoned bread crumbs and bake.
Tip: If made ahead of time and heated the next day, stir in some water before heating- it tends to dry if it sits. Serves 6-8.