Well, I am so excited to share this recipe with you, which I’ll admit was a total accident!
I was craving something cheezy and comforting, but wanted to keep it healthy as possible. So, I threw a bunch of things together, and what came out was pure magic!
This recipe is:
- Vegan
- Gluten-free
- High protein
- Easy to make
- Healthy
- Soy-free
- Delicious
- & Can easily be made nut-free
I’ve found this recipe to be a huge hit amongst our friends who are ‘dairy connoisseurs’ as they love the cheesy taste and stated ‘they can’t even tell the difference’.
This recipe is also highly kid-rated and kid-approved.
Best part? As the cheese sauce is literally made from potatoes and carrots, you are sneaking in extra veggies for yourself and them!
Cheezy Vegan Baked Pasta (GF)
PREP TIME
15 Minutes
COOKING TIME
20 Minutes
YIELDS
6-8 Servings
INGREDIENTS
- 2 boxes Chickapea penne pasta
- 2 medium broccoli crowns
Cheese Sauce
- 1 cup carrots
- 2 cups potatoes
- 1 cup water
- 2/3 cup avocado oil
- 4 tsp lemon juice
- 1 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 2 tsp pink Himalayan salt
Parmesan Cheese
- 1 cup cashews
- 1/4 cup nutritional yeast
- 1 tsp pink Himalayan salt
- 1/2 tsp garlic powder
DIRECTIONS
STEP 1: Preheat oven to 350°F. Bring a large pot of water to a boil and cook pasta according to instructions until it is al dente. Drain and rinse.
NOTES
- Allow to cool a bit before digging in.
- If broiling, watch closely as it can burn fast.
- To make nut-free, simply eliminate the parmesan topping at the end.
- If your cheese appears really thick after blending, add a bit more water to make it closer to the consistency of a ‘drinkable yogurt’ versus a pudding.
- If gluten-free isn’t required, this will work with any pasta.
Love,
Brianne xx
Did you make this recipe?
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