Sometimes, you just crave comfort food - but don’t want to deal with the uncomfortable aftermath. This recipe gives you the best of both worlds. With this vegan mac and cheese you can have the rich, creamy flavor for comfort and the lightness your stomach will appreciate afterwards. You can make a big batch for the whole family, or batch cook for yourself to meal prep for the week.
This dish is loaded with fiber, protein, and healthy fats. The protein and fat from the cashews will prevent your blood sugar from spiking - so go ahead - eat that pasta!
5 cups trimmed cauliflower, cut into 1-inch florets
4 small garlic cloves
1/4 cup chopped onions
1 teaspoon turmeric powder
3/4 cup nutritional yeast (TJ's, Whole Foods, and Amazon carry it)
1 TBS lime juice
1 TBS smoked paprika
1 cup soaked cashews (soak for at least 1 hour)
1 TBS Olive Oil
2 cups water
1/2 tsp cayenne pepper (optional)
5 cups of your favorite gluten free pasta (I like Trader Joe's Organic Gluten Free Pasta)
Preheat oven to 375 F.
In a pot, sauté 2 cloves of minced garlic until light are light golden brown.
Add in cauliflower stir.
After 1-2 minutes, 1 cup water (add more water if needed)
Cover the pot and boil until soft. (7-8 minutes)
In a blender, add:
2 cloves of garlic
salt and pepper to taste
1 cup water (add some more if needed)
7. Coat baking dish with olive oil. Spread cauliflower mixture in baking dish and add pasta. Mix well and back for about 20 minutes.
8. Enjoy with love and gratitude.
Tag @nourishbyjd after you make the dish, I love seeing your creations.
As always, enjoy this meal with love and gratitude.