This was so fun and easy to make! The noodles are Barilla Gluten Free. They are made from corn and rice. The cheeseless sauce is made from potatoes, nutritional yeast, tapioca flour, white vinegar and some spices. There are no milk products, nuts or processed oil.
It came out very creamy and delicious. Even the noodles had surprisingly great texture. I boiled them in salt water, twice as long as the directions on the box recommended, making them soft and tender. I've been making this stuff for years but this time a added a little onion powder. What a difference!
2 fist sized Yukon gold potatoes peeled cubed boiled in salted water(save 2 cups of the water), 6 level TBSPs each of nutritional yeast and tapioca flour, 1 level TBSP each of salt and onion powder, 1/3rd cup white vinegar, 1TBSP lemon juice, 1/4 tsp smoked paprika, 1/4 tsp turmeric, 1/4 tsp tabasco sauce.
Mix the dry ingredients together to prevent clumping.
Put the dry ingredients into the blender 1st, followed by the potatoes with 1 and 3\4 cups of the saved potato water and the remaining wet ingredients. Blend thoroughly. Pour it into a pot and heat it gently (don't boil it) while stirring until it thickens. Let it cool a little which thickens it more. Boil your noodles in salted water until soft. Drain them. Put them back in the pot. Over low heat fold the noodles and sauce together and serve hot.
If they are in the fridge over night, add about 3 TBSP of water, stir it in and microwave it for 20 to 30 sec.
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