Pink Mac 'N Cheese
Ingredients
- 2 cooked beets, peeled
- 1 cup raw, unsalted cashews
- 1/2 cup filtered water
- 1/4 cup unsweetened almond milk or oat milk
- 2 tablespoons nutritional yeast (optional for added cheesy flavor)
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1/4 cup reserved pasta water as needed
Preparation
In my high-speed blender blend all the ingredients on the highest speed for 1 minute
For the pasta: ounces gluten-free elbow pasta - cooked according to package instructions
Pour the pink blender sauce overtop the cooked pasta and enjoy hot
I cooked my beets in the Instant Pot with the skin on (greens removed) in the steamer basket
Just add 2 cups of water and cook on manual high pressure for 18 minutes
Manual release and allow to cool before handling the beets
The skin will peel right off - so easy! You can also add the cooked beets to hummus to make pink hummus
I cooked 6 beets at once in the pressure cooker so I'll probably use the extras in my morning smoothie or in a salad