As the temperature drops, I’m craving ALL the comfort food. I’m especially dreaming of mac and cheese lately. I used Ripple pea milk and sweet potato to create a thick and creamy “cheese” sauce. This recipe is totally gluten-free and dairy-free! It’s perfect comfort food for those cold winter nights. Enjoy!
DAIRY FREE MAC AND “CHEESE” WITH BROCCOLI
SERVES 4
INGREDIENTS
1 cup boiled sweet potato (mashed)
1 cup Ripple unsweetened pea milk
1/4 cup nutritional yeast
2 Tbsp extra virgin olive oil
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic
1/4 tsp turmeric
1/4 tsp sea salt
1 box gluten-free pasta (I use chickpea pasta)
4 cups broccoli
INSTRUCTIONS
- After boiled sweet potato has cooled, add sweet potato, pea milk, nutritional yeast, olive oil and spices to a high-speed blender or food processor. Blend approximately 1 minute or until sauce is created.
- Follow package instructions to cook pasta. Add chopped broccoli to the boiling water for the last 5 minutes of cooking. After pasta is cooked, drain pasta and broccoli.
- Add pasta and broccoli back to the same pot over low heat and add sauce. Gently stir for 5-7 minutes. Serve as is or with extra black pepper, sriracha, or paprika.
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