Autumn Mac and Cheese (vegan, gluten free, oil free)

A comforting, nourishing, and healthy fall dish


This recipe is an easy-to-make lunch or dinner that is not only comforting and delicious, but it's also healthy! Who would have thought mac and cheese could be healthy right?


The sauce in this recipe is based on two autumn veggies: sweet potatoes and carrots- both of which are both known to be highly nutritious, and when eaten in season, less expensive! These veggies, combined with a creamy and cheesy cashew sauce, and served with a pasta of your choice, make this recipe a great go-to for a nourishing, tasty, and fun autumn meal.


Note: This recipe usually serves about 3-4 people, so feel free to adjust amounts accordingly and keep leftovers in the fridge for up to two days




Ingredients:


1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)

1 small carrot (chopped)

1 small sized sweet potato (cooked and chopped)

2 tbsp nutritional yeast

1/2 cup cashews (soaked overnight in room-temp water or at least 20 min in hot water)

1/2 cup veggie broth (or water)

Salt to taste


Step by step:

  1. Cook your sweet potato (boiling is a great option for this as it allows the vegetable to retain more antioxidants and other nutrients in comparison to when it gets baked)

  2. When the sweet potato is ready, cook your pasta according to package

  3. While the pasta is cooking, make your cheesy sauce by blending together your soaked (and drained) cashews with your chopped sweet potato, carrot, veggie broth, and nutritional yeast

  4. Once your pasta is cooked and drained, return it to your saucepan on low-medium heat

  5. Add in your sauce

  6. Stir until the sauce and pasta are both warm, add salt to taste, and enjoy!

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