Veggie Packed Mac 'N Cheeze (Dairy, Soy, and Gluten Free)

I don't think I've had or made macaroni and cheese since becoming completely plant based. And to be totally honest, I really didn't miss it. But I realize mac 'n cheese is a must for those with kids (even those without!). I created this amazing cheeze sauce that's great on top of a baked potato or steamed veggies, but I was looking for something different. So I began searching and requesting suggestions from mac 'n cheese experts and found this simple recipe to try, from Oh She Glows.

With a few modifications and lots of additional veggies (because we just can't get enough), this recipe turned out pretty awesome and close to the real thing. It does smell like, and have a slight aftertaste of butternut squash, so if you're not a fan, use one of the substitutions below.

What I love about this recipe:

• It's loaded with veggies (which means tons of extra vitamins, minerals, and nutrients that we all need to be healthy!)

• The texture is spot on

• Freezes well for a later time

• Simple to make

• My little one LOVED it!

• Perfect for Picky eaters!

What you need:

16 ounces whole wheat or brown rice elbow pasta

*1/3 c raw cashews

*1.5 c water

1 c loosely packed greens (I used a combo of kale, chard, and spinach)

1 c cooked butternut squash (can sub cooked potato, or extra cauliflower)

1 c cooked cauliflower (I had roasted some the night before that I used)

1 Tbsp tapioca starch (arrowroot powder or cornstarch also work)

6 Tbsp nutritional yeast

2 tsp yellow mustard

1/2 tsp garlic powder

1/2 tsp onion powder

juice of half a lemon

1 tsp sea salt

1/2 tsp ground black pepper

2 cloves garlic

* Can sub 1.5 c unsweetened, non-dairy milk

What you do:

1. Make sure your butternut squash (or other veggie), and cauliflower is cooked. This can be done anytime (I had cooked the butternut squash weeks ago, stored in the freezer, and defrosted overnight).

2. In a high speed blender, combine the cashews, greens, and water, and blend until smooth. (If subbing 1.5 c non dairy milk, you can add in the greens in step 4). Pour into a medium pot and add the tapioca starch, whisking until the clumps are gone, on low heat. (Will be slightly green if you're using the added greens...don't worry, the color will change when you're finished!)

Non dairy milk (cashews, water, greens) and tapioca starch

3. Stir in nutritional yeast, mustard, garlic powder, onion powder, lemon juice, salt and pepper, and continue to cook on low heat for 5 minutes.

4. In a high speed blender, add the sauce, 2 cloves of garlic, cauliflower, and butternut squash (or other veggie), and process until smooth. Pour back into the pot.

5. Cook the pasta according to instructions. Once cooked, add it to cheeze sauce, coating well. Serve and enjoy!

This recipe made a LOT! If you have a small family, I would cut the recipe in half, or plan on freezing some.

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