• 1 box of Pasta
  • 1/2 cup Cashews (soaked in water)
  • 1 cup Sweet Potatoes
  • 2 tbsp Olive Oil
  • 1/4 cup Russet Potato (about 1 small potato)
  • 1-2 cups Vegetable Broth
  • 1/2 small Onion
  • 1 clove Garlic
  • 1/4 cup Nutritional Yeast
  • 1/2 cup Coconut Milk
  • 1 tbsp Lemon Juice
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Cheddar Cauliflower Stalks


    1. Add the olive oil, onions, and garlic to a pan over medium heat. Cook for a few minutes until the onion and garlic start to release their flavors.
    2. Add the sweet potatoes, Russet potatoes, and vegetable broth. Cover the pan with a lid and cook until the potatoes have fully cooked and softened. Then remove the pan from heat, and transfer all of the ingredients from the pan and into a blender.
    3. To the blender also add the soaked cashews, nutritional yeast, coconut milk, lemon juice, paprika, salt and pepper. Blend really well until everything is smooth and creamy.
    4. Add the cheesy sauce (along with the pasta that you have cooked according to the box instructions) to a baking dish.
    5. Add about half of the bag of Cheddar Cauliflower Stalks to a blender and blend until you have a fine texture. Then sprinkle it all over the top of the mac and cheese and bake it in the oven for 30 minutes at 350°F.  Add some parsley and chilly flakes on top. Enjoy!