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Hidden Vegetable Mac & Cheeze

Serves 8


    Hidden Vegetable Mac & Cheeze

    Here, the perennial kid-favoured mac and cheese gets a plant-based makeover. One of the key ingredients in this recipe is cauliflower. This standout superfood is all the rage at the moment, and for good reason. Cauliflower is rich in glucosinolates, sulphur-containing compounds with potent antioxidant properties.


    This vegan cheeze sauce would also be great served warm alongside vegetables and cubes of bread as a fondue meal.


    Hidden Vegetable Mac & Cheeze


      • 4 cups (1 L) elbow macaroni or favourite gluten-free macaroni-shaped pasta
      • 1 cup (250 mL) peeled and cubed yellow potato (about 1 medium potato)
      • 1 small head cauliflower (about 14 oz/400 g), trimmed and cut into large florets
      • 2 large carrots, scrubbed and chopped
      • 1/3 cup (80 mL) unsweetened, nondairy milk of choice or water
      • 2 Tbsp (30 mL) grapeseed oil
      • 1 Tbsp (15 mL) lemon juice
      • 1/2 cup (125 mL) nutritional yeast
      • 1 tsp (5 mL) arrowroot flour (optional)
      • 1/4 tsp (1 mL) onion powder
      • 1/8 tsp (0.5 mL) garlic powder
      • 1/2 tsp (2 mL) kosher salt
      • 1 Tbsp (15 mL) tomato paste (optional)
      • 1 cup (250 mL) frozen green peas, thawed


      Per serving:

      • calories261
      • protein12 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates44 g
        • sugars4 g
        • fibre6 g
      • sodium187 mg



      Cook pasta according to package directions, drain, and set aside.


      For cheeze sauce, set steamer basket into medium-sized saucepan and add water to just below base of steamer basket. Bring water to a boil over high heat and add potato, cauliflower, and carrots; cover with lid and steam until carrots and potatoes are fork tender, about 12 to 18 minutes. Transfer hot steamed vegetables to high-speed blender along with nondairy milk, oil, lemon juice, nutritional yeast, arrowroot flour (if using), onion powder, garlic powder, salt, and tomato paste (if using). Blend on high until smooth.


      Into large saucepan, add cooked pasta and pour cheeze sauce overtop. Stir in peas and warm over medium heat, stirring constantly, until warmed through. Serve and enjoy.


      Any leftovers will keep in airtight container in refrigerator for up to 4 days. To reheat, add a splash of nondairy milk or water and warm over medium heat.



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