Smoky Magical Mac n’ Cheese

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Magical Mac n’ Cheese Variation

smoky-vegan-magical-mac-and-cheeseCraving comfort food? How about this dressed-up smoky version of my Magical Mac n’ Cheese?

Make the dish according to the recipe below, but toss a good pinch of smoked paprika into the sauce. Then add some broccoli and cauliflower florets, frozen green peas and diced smoked tofu into the pasta water during the last couple minutes of cooking. Drain the pasta mixture, toss with the sauce and presto! Creamy and delicious, this dish is sure to satisfy even the pickiest of eaters. They’ll never know it’s dairy-free, and you can even make it gluten-free if you wish!

 
Magical Mac n' Cheese
Serves 4
The secret to this dish is in the sauce, which is free of dairy, gluten, soy or fake cheese. It's a magical combination of cashews and veggies that give this sauce its voluptuous texture and characteristic colour. made only from whole-foods, plant-based ingredients, this mac n' cheese is sure to please kids and adults alike.
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Ingredients
  1. 1 Tbsp avocado or grapeseed oil
  2. 1/2 medium onion, chopped
  3. 1 medium carrot, sliced
  4. 1 small potato, peeled and chopped
  5. 1 large garlic clove, sliced
  6. 1/3 cup raw cashew pieces
  7. 1/2 tsp sea salt
  8. Freshly ground pepper
  9. 1 1/2 cups water
  10. 1-2 Tbsp fresh lemon juice
  11. 1 Tbsp nutritional yeast (optional)
  12. 1/2 tsp stone ground Dijon mustard (optional)
  13. 1 - 454g package gluten free pasta, cooked according to package directions (I like Ancient Grains)
Instructions
  1. Cook pasta according to package directions and set aside.
  2. Heat oil in medium saucepan over medium-high heat.
  3. Add onion, carrot, potato, garlic and cashews. Saute until vegetables and cashews are slightly golden brown and fragrant, about 10 minutes. Season with salt and pepper.
  4. Add water to saucepan and simmer, covered, until vegetables are very tender, about 10 minutes.
  5. Transfer mixture to blender and add lemon juice, nutritional yeast and mustard. Blend until sauce is smooth and creamy, adding a little more water if necessary to achieve desired consistency.
  6. Adjust seasoning to taste and pour hot sauce over cooked pasta noodles. Stir to combine over low heat until hot throughout, being careful not to overcook.
  7. Leftover sauce will keep in the refrigerator for up to 1 week.
Notes
  1. Variation: transfer to a baking dish and top with gluten-free breadcrumbs. Bake at 350F for 20-30 minutes until golden brown.
  2. Great tip: This sauce is amazing over steamed broccoli and cauliflower too!
  3. Smoky Variation: Toss a good pinch of smoked paprika into the sauce. Then add some broccoli and cauliflower florets, frozen green peas and diced smoked tofu into the pasta water during the last couple minutes of cooking. Drain the pasta mixture, toss with the sauce, and serve.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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