gluten free, dairy free, oil free
Ingredients for Cheese Sauce:
2 small Russet Potatoes- peeled & roughly chopped
¼ Large Onion
¼ Red Bell Pepper- roughly chopped
1 Large Carrot – roughly chopped
2 cloves Garlic
½ cup Raw Cashews
2 Roasted Green Chilis- roughly chopped
¼ cup Nutritional Yeast
½ tsp Smoked Paprika
2 tbsp Tapioca Flour
3 cups Water
Topping:
½ cup Gluten Free Breadcrumbs
1 clove Garlic
¼ tsp Cumin Seeds
Pasta of choice prepared per package instructions – I use a plant-based pasta such as chickpea pasta
Directions:
In a large saucepan, add all cheese sauce ingredients roughly chopped except the Nutritional yeast, Tapioca flour and smoked paprika. Cover with water and boil until soft – about 10 minutes. Drain out water setting it aside for later use. Pour boiled veggies into food processor and blend until smooth – add the drained water back in as needed to reach desired texture. Add in the Nutritional Yeast and smoked paprika and continue to mix until smooth.
Return the mixture to saucepan. In a separate bowl, combine the tapioca flour and 2 tbsp water or remaining broth and whisk until flour is dissolved. Add to saucepan and stir/heat for approximately 5 minutes to get the desired cheesy texture.
In a separate pan, combine the breadcrumbs, garlic, and cumin seed. Toast on medium high heat to reach a nice brown toasted color and texture. Keep a real close eye on these so they don’t burn. Remove from heat
Combine pasta with cheese sauce and top with toasted breadcrumb and serve!
Whole WhEAT Wellness 