Mac and Cheese has always been one of my favorites. It’s one of the ultimate comfort foods and probably something I could eat every single day. I don’t tolerate gluten or dairy very well, so I wanted to make my own version with some added health benefits. I played with the recipe a bit before I finally felt like I got the flavor right. Thats the thing about recipe testing and trying to make less healthy recipes a bit more healthy; it’s a lot of trial and error. I absolutely love playing in the kitchen though. It’s such a stress reliever for me, puts me in my happy place, and lets me be creative all while making nourishing recipes. I hope you enjoy this recipe as much as I do.
4 cups uncooked gluten free pasta (I like using shells or bowties)
6 tbsp nutritional yeast
3 tbsp avocado oil
4 garlic cloves
1 cup unsweetened almond milk
2 large carrots, boiled until soft
1/4 cup cashews
1 tbsp hemp seeds
1 1/2 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp turmeric powder
1/2 garlic powder (you can add an extra clove of garlic instead of the powder, but I like to do cloves and powder for this recipe)
1. Cook pasta and set aside.
2. Boil water for carrots, cut both carrots in half, turn down water to a slow boil and toss carrots in. Let them cook until the carrots are soft and easy to cut through.
3. While the carrots are cooking, throw all the other ingredients (besides the pasta and carrots) in a blender and blend until smooth and thoroughly combined. Once the carrots are finished boiling, add them to the blender with the rest of the ingredients and blend until smooth.
4. Add the pasta and sauce back in the pot and heat until warmed through.
Makes between 3-4 servings. Enjoy! xo