Description
Nut-free macaroni and cheese made in one pot with your favorite pasta, steamed root vegetables, SunButter, and a crunchy sunflower seed topping.
Ingredients
Nut-Free Mac ‘N’ Cheese
- 8 oz. your favorite pasta
- 1 cup sweet potato, peeled and diced into 1″ cubes
- 1/2 cup carrots, peeled and chopped
- 3 TBSP nutritional yeast
- 1/2 cup unsweetened almond milk
- 2 TBSP No Sugar Added SunButter
- 1 tsp fresh squeezed lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp Himalayan sea salt, plus more to taste
Sunflower Seed Topping
- 1/3 cup un-roasted sunflower seeds
- 1 TBSP nutritional yeast
- pinch of Himalayan sea salt
Instructions
- Bring a medium pot of water to a boil on the stovetop while you prepare the sweet potatoes and carrots.
- Place the chopped veggies into the boiling water and cook for 8-10 minutes, or until both are fork tender.
- While the veggies are boiling, prepare the crumb topping. Combine all of the ingredients in a food processor and pulse until well-combined. Set aside.
- Drain the sweet potatoes and carrots and set aside. Rinse out the pot, then re-fill it with water and bring to a boil again.
- Once boiling, add the pasta and cook according to package instructions.
- While the pasta is cooking, prepare the sauce. Combine the boiled sweet potatoes and carrots with the rest of the remaining sauce ingredients in a food processor or high-speed blender and blend for 1-2 minutes, until the sauce is thick and creamy. Taste and add more Himalayan sea salt, if desired.
- Drain the pasta, then to the pot and pour the cheese sauce over it, stirring until well-coated.
- Serve immediately with the sunflower seed topping. Store leftovers in the fridge for 3-4 days and reheat before serving.
Notes
Recipe adapted from From My Bowl
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free