Mac & Sweet Potato Cashew Cheese! (Vegan & Gluten Free)

Mac & Sweet Potato Cashew Cheese! (Vegan & Gluten Free)

I like this better than regular macaroni and cheese. There. I said it. Yes, maybe I’m biased because I made it.. and sure I have a tendency to actually enjoy foods that are healthy for me (instead of being riddled with guilt & stomach pains from foods that aren’t), but this recipe is just so damn good. And easy!! It is SO easy!

 

 

Ingredients:51524-organic-brown-rice-quinoa-pasta

  • 1 bag Gluten Free organic fusilli noodles – {or whatever you’ve got}.  I’m a big fan of Trader Joes
  • 2 Large organic sweet potatoes, boiled until tender & peeled. {or 1.5 cups butternut squash}
  • 1.5 Cups soaked organic cashews (or just spend the extra money and buy the damn things sprouted – easier to digest if soaked/sprouted)
  • 1/4 Cup organic unsweetened almond milk
  • 1/4 Cup Nutritional Yeast
  • Juice from 1/2 lemon
  • 2 garlic cloves, mincedoats
  • Salt & Pepper to taste
  • 2 tbsp organic olive oil 
  • 1/4 cup sautéed onion in 1 tbsp olive oil
  • 1/4 cup gluten free oat crumb topping {optional}. I used Josie Coat of Oats, but to make your own just combine 1/4 C ground gluten-free oats, salt, pepper & italian seasoning

 

 

Directions: 

1. Preheat oven to 350 degrees.  Cook pasta as directed & strain.  Let cool.

2. In a food processor, combine sweet potatoes, cashews, almond milk, nutritional yeast, lemon, garlic, salt, pepper and olive oil.  Puree.

3. Pour sauce onto pasta.  Mix in sautéed onions.  Transfer to a casserole dish and sprinkle with oat topping.  Bake for 12 minutes.

 

THE NEXT DAY: Grill up the pasta in a skillet to reheat and let the edges crisp up. Yum.  Best enjoyed for breakfast with poached eggs and avocado.  Double yum.

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