Creamy Mac & Cheese (VEGAN + GLUTEN FREE)

Kraft Dinner was my favourite meal as a kid. I remember going to my friends house and their parents asking what we wanted to eat for lunch and we would scream “KD!!!!!”. As I grew up though, my eating habits changed, especially during my eating disorder. I removed all sorts of foods from my diet, including Kraft Dinner. Looking back, I do realize how gross it actually was, but now I am starting to crave a yummy home-made bowl of Mac & Cheese – especially after seeing ALL the food accounts post crazy big, cheesy bowls of mac and cheese.

Considering I like to eat healthy foods and praise providing your body with proper nutrients, I thought how does one make Mac & Cheese healthier but still enjoyable for everyone? I came across a few recipes that made cheese sauce out of plants and vegetables. And that is how I came up with this hearty mac & cheese recipe!

INGREDIENTS:

  • 1/2 cup roasted pumpkin
  • 1 cup full fat coconut milk
  • 1/2 cup raw cashews
  • garlic clove
  • 1/2 onion
  • 1 TBSP oil
  • sage powder
  • salt and pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Boil hot water and place the cashews into it. This makes it easier to blend the cashews later.
  3. Chop the pumpkin and roast it in the oven for approximately 20 minutes. When it is ready, scoop out the pumpkin and puree it.
  4. Dice the garlic clove and onion and sauté them on medium heat in a pan.
  5. Combine the pumpkin puree, cashews, onion, garlic and coconut milk. Place all ingredients in the blender and mix until smooth. Then, add the sage and blend once more.
  6. Place into a pan on low heat and mix your choice of pasta in! Serve and ENJOY!!!

NOTES:

  • While the oven is heating, begin to boil water for the pasta. I like to use Banza chickpea pasta because it adds a lot of protein to the dish!
  • I like to top the Mac & Cheese with peas and flaked nutritional yeast!