Tuesday, May 28, 2013

Vegan Mac and Cheeze

Who doesn't love the comfort that mac and cheese provides? This version packs in veggies - sweet potato specifically - to create a creamy, cheese-like sauce of deliciousness to pour over macaroni or any other fun shape of pasta. The roasted heirloom cherry tomatoes were a delicious addition to this rendition of mac and cheeze, sort of like a deconstructed ketchup (oh, how fancy). 


Don't forget the freshly cracked black pepper! +10 fancy points.



Alternatively, throw some Tofurky Sausage in a pan for even more protein and yumminess! +10 tasty points



Sweet Potato Mac and Cheeze
Adapted from Produce on Parade
Serves 4

1 medium sweet potato, chopped
1 cup almond milk
1/4 cup nutritional yeast
1 tsp. Sea salt
1/2 Tbsp. tamari sauce
1 Tbsp. fresh lemon juice
1/4 tsp. Dijon or yellow mustard
1/2 tsp. Chili pepper flakes
1 small garlic clove
Package of desired pasta 

Extras:

Roasted cherry tomatoes
Tufurky/Wheat Meat Sausage 

Bring a large pot of water to boil and cook pasta.
Bring a medium pot of water to boil, place steaming basket inside, and add chopped sweet potatoes. Cover, turn to medium-low and let steam for 10 minutes or until tender. Meanwhile, add the remaining ingredients into a blender and whirl on high until the mixture is smooth. When the sweet potatoes are done steaming, add them to blender with other ingredients and blend on high again until smooth. Add water as needed to thin, if too thick. Add to pasta and enjoy! 

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