VEGAN SWEET POTATO MAC N' CHEESE

Ingredients:

-1 large sweet potato

-3-4 medium peeled carrots

-16oz elbow pasta (or gluten free pasta)

-1/2 tsp paprika

-1/2 tsp turmeric

-1/2 tsp nutmeg

-1/4 tsp ground mustard

-1/4 tsp onion salt

-1/4 sweet onion roughly chopped

-3/4 cup nutritional yeast

-3/4 cup unsweetened almond milk

-1/2 cup breadcrumbs

-Salt and Pepper to taste

How To:

1. Preheat oven to 375 degrees F

2. Coat sweet potato with olive oil and place on baking sheet.

3. Bake until fork soft, about 45 mins. Once baked remove let cool and then remove skins — these will just peel right off! Set aside to blend.

4. Bring a large pot of water to a boil and add peeled carrots. Cook until fork soft and remove leaving boiling water to cook pasta. 

5. Add a 1lb bag of elbow noodles (or gluten free pasta) to boiling water and prepare according to package instructions.

5. In a blender combine paprika, turmeric, nutmeg, ground mustard, onion salt, onion, garlic cloves, nutritional yeast, almond milk, baked sweet potato and salt and pepper to taste. Blend until creamy and smooth — if texture is too thick to pour add more almond milk.

6. Pour “cheese” sauce over pasta and stir to evenly coat.

7. Transfer to an oven safe dish and coat with breadcrumbs.

8. Bake at 375 degrees F until breadcrumbs are toasted, about 20 minutes.

9. Enjoy eating like Layla

Optional: Before baking mix in halved cherry tomatoes or oven roasted broccoli.

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