Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

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We all have our indulgences from time to time.

For me, I like to make them as guilt-free as possible!

So we arrive somewhere around this: Mac n’ Cheese, but a sauce made predominantly out of sweet potatoes and cashews.

Who knew?!

When I made this for the first time years ago, I was really skeptical about the combination, but I get it now.

It works, but you just have to try it. Then you’ll get it.

Top it with some roasted veggies of your choosing, and serve over some red lentil pasta, and you’re golden!

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Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

Cook and Prep Time: 1 hour

Serves: 3-4 people

You Need

• 2 boxes Lentil Pasta
• 2 cups Roasted Sweet Potatoes, cut into ½ inch pieces
• 1 head Garlic, roughly chopped
• 1 ½ cups Cashews, soaked overnight
• ½ cup Nutritional yeast
• 1 tbsp. Paprika
• 1 tsp. Turmeric
• 1 tsp. Dijon Mustard
• Salt, to taste
• Black Pepper, to taste
• ¼ cup Parsley, chopped, for garnish
• 1 Red Onion, cut into half moons
• 3 cups Broccoli Florets

DIRECTIONS

1. Rinse and chop the produce accordingly.  Preheat an oven to 400˚F.  Cook the pasta according to package instructions.  Line 1 baking tray.
2. Add red onion and broccoli to baking tray.  Season with salt and pepper, and add 1 tbsp. olive oil.  Toss to coat evenly. Once the oven is hot, add to oven and roast for 20 minutes.
3. Meanwhile, add the sweet potatoes, garlic, nutritional yeast, cashews, spices, salt, and pepper to a blender.  Add ½ cup of water from the soaked cashews and 2 tbsp. of water.  Pulse until smooth.  Add more water if needed.
4. Add 2-3 tbsp. of your sauce to the pasta, and toss to combine.  Plate your pasta, and top with sauce, and then roasted vegetables.  Garnish with fresh parsley.  Enjoy!