Guilt-Free Buffalo Chicken Mac-N-Cheese
photo by Mystic Eye Art
- Ready In:
- 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)
- 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.
- 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.
- Cook the Quinoa Macaroni according to the package instructions and set aside.
- 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.
- In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
- Spoon the mixture into single serving bowls.
- Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.
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RECIPE SUBMITTED BY
I'm an all around artist and tech-savvy foodie who has a lust for food. Yes, food is my guilty pleasure and I'm here to show you many of my most sinful of dishes. Not all of them are healthy, not all of them are un-healthy, but all of them are Delicious.