Creamy Italian "Sausage" Noodles

This dish is a "Mike" creation. I love it when he gets creative in the kitchen. He can be complex sometimes (surprisingly, in the kitchen), but it is so worth it!

Creamy Italian "Sausage" Noodles

1 cup water
⅓ cup cashews
½ cup unbleached flour
1 cup mozzarella cheese, Daiya is still my favorite - dairy and soy free
⅛ teaspoon butter flavoring
½ teaspoon teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon salt
⅛ teaspoon lemon juice
½ teaspoon sugar
4-5 cups water

1 12 oz box whole-wheat rotini noodles noodles 
water, for boiling

1 tablespoon oil
2 cups broccoli florets
4 patties MorningStar Farms sausage patties, crumbled
1 large onion, Chopped
1 clove garlic, minced
⅛ teaspoon minced ginger, shredded
1 can green ripe olives, Diced fine

1 cup cilantro, chopped, added at the time of serving, and as garnish


1. Blend cashews with the first one cup of water until very smooth. (You may have to add a little more for your blender to handle it.) Blend all the first set of ingredients until very smooth, and set aside.

2. Boil noodles according to directions on the box, strain, saving about a cup of the water.

3. Sauté onions, garlic, and ginger in the oil and noodle water until slightly soft, 2-3 minutes. Add broccoli and cook briefly, stirring, about 3 more minutes.

4. Combine all and heat through.