Dairy Free Mac & Cheese
Ingredients -
3 peeled carrots
1.5 cups cauliflower florets (~1/2 a head of cauliflower)
2 yukon gold potatoes chopped in half
1/2 yellow onion chopped
1 clove minced garlic
1 tsp. avocado oil
1 tbsp. nutritional yeast
1/2 tsp. smoked paprika (I used this bourbon smoked paprika for an added kick of flavor but definitely not necessary!)
1 tbsp. ghee
1 cup broccoli florets
Salt and pepper
1 package pasta of choice, I used Banza
Instructions -
Place potatoes and cauliflower in a dutch oven, fill with water until vegetables are covered, add a dash of salt. Place on stove top with lid on and bring the water to a boil. Let boil for 10 minutes and then add the carrots, let boil for 5 more minutes. The vegetables should all be very soft all the way through so it might need to stay on a little bit longer.
Place avocado oil in a skillet over medium heat. Add garlic and onion and let sautè for about 8 minutes. Place the onions, carrots, potatoes, cauliflower, nutritional yeast, paprika, & salt and pepper in a high speed blender and blend until smooth. I had to add half of the vegetables at a time to my blender.
Prepare pasta according to package, drain and set aside. Prepare broccoli to your liking. I simply boil mine over the stovetop for 5 minutes. Bring it all together! Place pasta and broccoli back in dutch oven and pour about half of the “cheese” sauce over it. Mix well and enjoy! Save the other half for a separate dish! (I personally am thinking nachos!)
If you try this dish and enjoy it be sure to tag me @allaboutwell on Instagram so I can see your creation!