Hidden Vegetable Mac & Cheeze
  • 4cups elbow macaroni or favorite gluten-free macaroni-shaped pasta
  • 1cup peeled and cubed yellow potatoabout 1 medium potato
  • 1 small head cauliflowertrimmed and cut into large florets, about 14 oz
  • 2 large carrotsscrubbed and chopped
  • 1/3cup unsweetenednondairy milk of choice or water
  • 2 Tbsp grapeseed oil
  • 1 Tbsp lemon juice
  • 1/2cup nutritional yeast
  • 1tsp arrowroot flouroptional
  • 1/4tsp onion powder
  • 1/8tsp garlic powder
  • 1/2tsp kosher salt
  • 1 Tbsp tomato pasteoptional
  • 1cup frozen green peasthawed
  1. Cook pasta according to package directions, drain, and set aside.
  2. Set steamer basket into medium-sized saucepan and add water to just below base of steamer basket. Bring water to a boil over high heat and add potato, cauliflower, and carrots; cover with lid and steam until carrots and potatoes are fork tender, about 12 to 18 minutes.
  3. Transfer hot steamed vegetables to high-speed blender along with nondairy milk, oil, lemon juice, nutritional yeast, arrowroot flour (if using), onion powder, garlic powder, salt, and tomato paste (if using).
  4. Blend on high until smooth.
  5. Into large saucepan, add cooked pasta and pour cheeze sauce over top. Stir in peas and warm over medium heat, stirring constantly, until warmed through. Serve and enjoy.
  6. Any leftovers will keep in airtight container in refrigerator for up to 4 days. To reheat, add a splash of nondairy milk or water and warm over medium heat.
Recipe Notes

Per serving: 559 calories; 29 g protein; 6 g total fat (1 g sat. fat); 99 g total carbohydrates (21 g sugars, 20 g fiber); 477 mg sodium