The quintessential comfort food, this mac and cheese recipe from YumUniverse Pantry to Plate author Heather Crosby, is a healthy twist on the classic. With gluten-free noodles and cashew "cheese", this option is the perfect healthy side for any spring or summer bbq!
"I discovered the magic of Sriracha in my mac and cheese at a vegan diner in Chicago, and I’ve been hooked ever since. For a simple-yet-decadent version, skip the Sriracha, ginger, and scallions. Try adding your favorite veggies or switching up the delicata for sweet potatoes or any other winter squash."
Sriracha Mac (Serves 4+)
One 12-ounce (340 g) package gluten-free macaroni noodles
2 cups (230 g) peeled, seeded, and diced delicata squash, steamed
¾ cup (180 ml) water
½ cup (70 g) raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons unrefined coconut oil
1 teaspoon nutritional yeast
1 teaspoon sea salt, plus more to taste
1 teaspoon Sriracha (or any similar style hot sauce), plus more to taste
½ teaspoon peeled, minced fresh ginger, or ¼ teaspoon ground ginger (optional)
4 scallions, sliced
Toasted sesame oil (optional)
1. Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions.
2. While the noodles cook, combine the squash, water, cashews, garlic, lemon juice, coconut oil, nutritional yeast, salt, Sriracha, and ginger in the blender and purée until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low.
3. Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm.