Total Time
25mins
Prep 5 mins
Cook 20 mins

This decadent Mac-N-Cheese dish is not only thick, creamy and velvety, but has just a dash of zing and also is 100% Guilt-Free! Don't take my word for it - try it and see for yourself and see. I'm sure you'll love it, just as much as my household did.

Ingredients Nutrition

Directions

  1. To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
  2. Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
  3. Cook the Quinoa Macaroni according to the package instructions and set aside.
  4. To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.
  5. In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
  6. Spoon the mixture into single serving bowls.
  7. Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.