What do you do when that mac n' cheese craving hits you HARD.
You go and make the most delicious creamy chia mac n' cheese of course 👌. GF, DF, and guilt-free. .
2 medium yellow potatoes (peeled + cut into small chunks).
1 large carrot (peeled + cut into small chunks).
1/2 red bell pepper (cut into chunks).
2 garlic cloves.
1 Tsp @chosenfoods
Pinch of ground black pepper.
1/2 cup water.
1/3 cup raw cashews (soaked for 3+ hours).
2 Tbsp nutritional yeast.
1 Tbsp fresh lemon juice.
1 Tbsp @firecidershirecity.
1/2 Tbsp @salbachia
chia seeds, ground.
2 tbsp collagen (optional).
1/4 Tbsp mustard seeds, ground.
1 Tsp @primalpalate
1 Tsp dried onion.
1/4 Tsp garlic powder.
1/4 Tsp @wildernesspoets
Pinch of cayenne pepper.
Pinch of sea salt.
✏ Set the oven to 450°. Using a baking pan add the first 6 ingredients and mix well. Bake for 45-60 minutes, stirring occasionally or until veggies are soft and beginning to brown. ✏ Once finished set them all aside to cool while you prep the other ingredients.
✏ Using a blender (or high speed food processor) add the remaining ingredients. Add the roasted vegetables and blend until very smooth. Slowly add a little bit of water as needed in order to keep the mixture moving. Scrape down the sides a few times during blending.
✏ When the cheese is blended to a smooth consistency either use it then or transfer to a container and refrigerate for up to one week. Keep in mind that it will become slightly firm as it cools down.
Use as a pasta sauce, on nachos, veggies, or even as a fondue dipping sauce 😍.
I used @ancientharvest
red lentil pasta for this one.