Jamaican plant based macaroni & cheese

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Kate BradleyKate Bradley of Kenko Kitchen has created a healthy whole food version of this classic comfort food.

You will need:
400g gluten free pasta (quinoa, buckwheat, or brown rice)
big pinch salt

1 large brown onion
1 tbs coconut oil
1/2 head cauliflower
1/2 cup water
1 tsp salt
1 cup cashews
1/2 cup coconut milk
2 tbsp nutritional yeast
1/4 lemon (juiced)
1-2 tsp wholegrain mustard (or dijon mustard)
1/4 tsp nutmeg
1/4 tsp Aleppo pepper
1/4 tsp white pepper

*optional topping: gluten free bread crumbs, grated cheese (vegan for non-dairy version)

What to do:
Cook gluten free pasta with the pinch of salt in water as per packet instructions. Strain once al dente and set aside.

In a saucepan add in your onion and coconut oil and cook over a medium flame until onions become translucent. Add in your cauliflower, salt and water and cook until cauliflower softens.

Once cauliflower is softened, pour the onion, cauliflower and liquid into a blender or food processor. Add in all remaining ingredients and place on a high speed for 2 minutes or until sauce is completely smooth.

Pour the sauce over the pasta and place into a casserole dish. Top with gluten free bread crumbs and a sprinkle of grated cheese and pop into the oven for 10 minutes or until the top is toasted. Serve and enjoy.

Want to learn how to cook other healthy whole food recipes from Kate? She’s now running cooking classes at the South Melbourne market – check out her website for details at www.kenkokitchen.com

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Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She’s appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she’s a regular contributor to Medibank’s Be. Magazine and Fairfax health online.

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