I don't think I know anyone who doesn't like mac & cheese. It is indulgent, comforting, creamy, and satisfying aka the perfect 'treat yourself' bowl of goodness. The inspiration for a vegan and 'healthy' recipe of mac & cheese came after I tried By Chloe's vegan mac & cheese and it honestly tasted better than the real thing. Ever since then I knew I had to try and make my own version of the recipe.
Below is my twist on a vegan mac & cheese. The best part? There is no dairy AND it has 2 hidden veggies: sweet potato and cauliflower. And as always, the recipe is super simple and quick to make! I like the sauce on Eat Banza shells, but the sauce is so versatile! I've had it mixed into a salad or over steamed broccoli (cheese + broccoli is amazing). Enjoy!
Ingredients: *Makes 2-3 servings
1/2 cup sweet potato (about 1/2 of 1 medium-sized sweet potato)
1 cup cauliflower
1.5- 2 tablespoons nutritional yeast (I recommend starting with 1.5 TBSP, tasting it, and adding more if you need more flavor)
1 tbsp olive oil
1/4 cup raw cashews
1/2 cup unsweetened almond milk
1/4 teaspoon soy sauce
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/2 glove garlic
1/4 teaspoon onion salt
1/4 teaspoon Bragg's Organic Sprinkle or fresh rosemary
Soak raw cashews in 1/2 cup of water for 30 minutes (this will soften them so they'll be easier to blend)
Preheat oven to 400 degrees. Bake sweet potato for 45 minutes.
In a saute pan, heat 3 tablespoons water, and saute cauliflower until soft.
Place all ingredients into a blender or nutribullet and blend until smooth.
Top with fresh rosemary or more Bragg's seasoning (optional)