Guilt-Free Buffalo Chicken Mac-N-Cheese

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  cup yukon gold potato (peeled and cubed)
• 1⁄4 cup  baby carrots
• 1⁄4 cup yellow onion
• 1⁄2 cup raw cashews
• 8  ounces  quinoa macaroni
• 3⁄4 cup  vegetable stock (or use cooking fluid, see step 2 for details)
• 1⁄4 cup coconut milk (canned, suggested BPA free lined organic)
• 2 1⁄2 tablespoons nutritional yeast flakes
• 1  tablespoon lemon juice (fresh)
• 1  garlic clove
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon onion powder
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon cumin
• 8  ounces  chicken sausage (cooked and cubed)
• 2  tablespoons  grated parmesan cheese (use vegan Parmesan for a healthier alternative)
• 3 -5  dashes  hot sauce (optional, recommend -- Crystals)
• 1  pinch fresh parsley (optional for garnish)
• 1  dash paprika (optional for garnish)

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.