#Recipe : Dairy-Free Tuna Noodle Casserole

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Title : #Recipe : Dairy-Free Tuna Noodle Casserole
link : #Recipe : Dairy-Free Tuna Noodle Casserole

INGREDIENTS

8 ounces egg noodles
6 ounces canned tuna, drained
1 cup peas
1/4 cup diced pimentos
1/4 cup plain bread crumbs
2 teaspoons olive oil
3 tablespoons crispy fried onions
chopped cilantro (optional)

SAUCE
1 medium Yukon Gold potato, peeled and diced
1/2 medium carrot, peeled and diced
1/3 cup onion, diced
1 1/4 cups water
1/3 cup vegetable oil
1/3 cup raw cashews
1 teaspoon salt
1 clove garlic, minced
1/2 teaspoon mustard
1 tablespoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon cayenne

INSTRUCTIONS
Full recipe from : yummly.com

Preheat the oven to 350 degrees. Lightly grease a 2-quart casserole dish.
Prepare the egg noodles according to the directions on package. Set aside.
While the noodles are cooking, places the diced potato, carrot, and onion in a small saucepan. Add the water and bring to a boil, then turn down heat and simmer, covered, for 10 minutes or until the vegetables can be easily pierced with a fork.
Combine 1/3 cup vegetable oil and the cashews in a blender. Blend until completely smooth. Add the salt, garlic, mustard, lemon juice, pepper, and cayenne. Blend until smooth. Carefully transfer the cooked vegetables (along with the water) into the blender. Blend until smooth.
Mix the sauce with the cooked pasta. Stir in the tuna, peas, and pimentos. Pour into the prepared casserole dish.
In a small bowl, mix the bread crumbs with 2 teaspoons olive oil. Stir in the crispy fried onions and scatter over the pasta.
Bake for 15-20 minutes or until the topping is golden brown. Optional: sprinkle chopped cilantro on top of individual portions.

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