Guilt-Free Buffalo Chicken Mac-N-Cheese

READY IN: 25mins




  • 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.