Vegan Gluten-Free Baked Mac and Cheese
Ingredients
- 1 box of pasta
- 1/2 cup cashews (soaked in water)
- 1 cup sweet potatoes
- 2 tbsp olive oil
- 1/4 cup Russet potato (about 1 small potato)
- 1-2 cups vegetable broth
- 1/2 small onion
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1/2 cup coconut milk
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- Real Food From The Ground Up Cheddar Cauliflower Stalks
Preparation
Soak cashews in water for at least 30 minutes or overnight
Add olive oil, onions, and garlic to a pan over medium heat and cook for a few minutes until they start to release their flavors.
Add sweet potatoes, Russet potatoes, and vegetable broth, cover the pan with a lid, and cook until the potatoes have fully cooked and softened.
Remove the pan from heat and transfer all of the ingredients from the pan into a blender.
To the blender, add the soaked cashews, nutritional yeast, coconut milk, lemon juice, paprika, salt, and pepper, then blend until everything is smooth and creamy.
Cook the pasta according to package instructions
Add the cheesy sauce and cooked pasta to a baking dish.
Add about half of the bag of Cheddar Cauliflower Stalks to a blender and blend until you have a fine texture.
Sprinkle it all over the top of the mac and cheese and bake in the oven for 30 minutes at 350°F.
Optionally, add parsley and chili flakes on top.
