You’ll never know this mac and cheese sauce is made with veggies! It brings the comfort of traditional mac and cheese but with the added plus of a ton of nutrients and health benefits. It’s anti-inflammatory, gut healing, immunity and energy boosting as well as loaded with protein, vitamins, minerals and antioxidants. Makes 4 plus cups – great to freeze extra and pull out for another meal.
Nourishing Vegan Mac + Cheese
Ingredients:
3 – 4 cups cauliflower or can also use 2-3 cups carrots and parsnips
1 tbsp unrefined olive oil
1 shallot
2 large garlic cloves
2 tsp himalayan pink salt
1 cup cashew butter
2 cups filtered water
1 tsp turmeric powder
½ cup nutritional yeast
Please note you can substitute the cauliflower for carrots and/or parsnips instead – I use whatever I have on hand so sometimes it’s a mixture of 2 or 3 veggies or just 1.
Directions:
- Steam cauliflower until soft enough to blend and then put aside
- Dice the shallot + garlic
- Heat oil in pot on medium – low, add the shallot + garlic and saute for 3 mins or until translucent
- Once cooled transfer the cauliflower, shallot and garlic to a blender
- Add all remaining ingredients and blend until makes a sauce
- Serve with your favourite pasta
Bon apetite!
