I went on a fabulous beach vacation over spring break and now my pants don't fit. The button on my jeans is protesting my overconsumption of beer and "hey, it's vacation!" tortilla chips and chocolate treats.
It was worth it, though, and now it's time to get back on track with some lighter fare. This recipe for Vegan Mac & Cheese fits the bill perfectly—it is rich in nutrients and fibre, low in fat, and deliciously satisfying. The combination of sweet potato, cauliflower, and red pepper bursts with antioxidants and Vitamins A and C. Plus, the sauce is so creamy, it's hard to believe that there is no actual cream involved! Not only does this "cheese" sauce go great with pasta, it also makes a great dip for tortilla chips—although, those are OFF my "to-eat" list right now . . . at least until my jeans fit again!
In a large saucepan, cover cauliflower, sweet potato, and red pepper with water. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until vegetables are fork tender.
In the last two minutes of cooking, add the garlic cloves into the simmering water. This will blanch the cloves and allow for a more mellow garlic flavour.
Drain water, put vegetables and garlic in the food processor. Add almond milk, nutritional yeast, lemon juice, onion powder, and garlic powder. Puree until very smooth and creamy.
Pour sauce back into the saucepan, add salt and pepper to taste.
Prepare pasta according to package directions. Drain, and toss with the sauce. Serve immediately.
Tip: this sauce makes an excellent cheesy dip for tortilla chips or veggies!
Inspired by Oh She Glows