Hidden Veggie Mac & Cheese
2Hidden Veggie Mac & CheeseServes 2
- ½ cup unsalted raw cashews
- 1 cup whole milk
- 1 cup vegetable broth
- 1 lb. cooked pasta
- 1 cup chopped cauliflower florets
- 1 cup cubed butternut squash
- 1 cup sliced carrots
- 1 chopped red bell pepper, destemmed and seeds removed
- 1 cup Wild Wonders® tomatoes
- ¼ cup extra-virgin olive oil
- 1 cup shredded cheddar cheese, divided
- 2 Tbsp. nutritional yeast
- 2 tsp. Dijon mustard
- 1 tsp. garlic powder
- ½ tsp. Kosher salt
- Sliced scallions, for garnish (optional)
- Add cashews, milk, and vegetable broth to a blender and allow to sit and soak for 30 minutes.
- Preheat the oven to 425°F. On a large baking sheet, toss the cauliflower, butternut squash, carrots, red bell pepper, and tomatoes with the olive oil and roast for 45 minutes or until tender. Allow to cool slightly.
- Add the roasted vegetables to the blender along with the nutritional yeast, mustard, garlic powder, and Kosher salt. Blend well, about 1-2 minutes, or until the cashews are completely broken down and the mixture is smooth.
- Transfer the veggie sauce to a deep skillet and heat over medium-low heat. Stir in ¾ cup of the shredded cheese and keep stirring until the cheese is melted. Remove from heat and stir in the cooked pasta. Garnish with the remaining cheese and scallions (if using).
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