Serves 12 (3 wontons each)

Save some time making fresh pasta dough by using wonton wrappers instead.

Vegan Version

36 wonton wrappers

1 cup cashews

¼ cup nutritional yeast

1 tablespoon minced garlic

2 white potatoes

1 onion

Puncture the potatoes a few times with a fork and microwave for 5 minutes. Remove the skin. Make the cashew cheese by soaking cashews in water for 2 hours, or boiling them until they are tender. Strain out the water. Add the cashews, nutritional yeast, garlic, and potatoes to a food processor. You may need to add water occasionally so that the blades can spin smoothly. 

Fill wontons with the potato mixture. Seal closed with water. Pan fry with onions.

 1 Fat, 4 starch, 1 protein

Parmesan Version

36 wonton wrappers

¼ cup parmesan cheese

2 white potatoes

1 onion

Follow the same steps as above except add parmesan cheese to the potatoes instead of cashew cheese.

Exchanges: ½ fat, 4 starch, 1.5 protein

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