Here’s another fun way to make a nutritious, gluten-free, dairy-free version of mac and cheese—with curly fusilli noodles and sweet potatoes (yes, sweet potatoes) as the “cheese” sauce. It’s a new favorite at my house.
Steamer with lid
Large glass bowl
Try to buy everything organic. Here’s why.
2 cups gluten-free fusilli (or macaroni, spirals, whatever YU like)
2-3 large leaves of kale, stems removed and chopped
1/4 cup sunflower seeds, unsoaked
2 cups diced sweet potato, steamed
1 tbsp nutritional yeast
1 clove garlic
1 tbsp coconut oil
1 tsp fresh lemon juice
1 tsp fine ground sea salt
2 tbsp cashews, soaked for 2 hours
2 tbsp sunflower seeds, soaked for 4 hours
1/2 cup pure water
Fresh ground pepper to taste
Let’s get started.
Dice your sweet potato and steam for 20 minutes, or until easily pierced with a fork.
While steaming, prepare fusilli according to manufacturer’s instructions.
While everything is cookin’, toast your unsoaked sunflower seeds in a dry skillet heated to medium-high, for about 5 minutes. Sprinkle in a pinch of sea salt.
Once browned a bit, remove from heat and give them a rough chop.
Place steamed sweet potato and all sauce ingredients in the blender. Mix until ultra smooth.
Once fusilli is cooked, rinse well and transfer to a large glass bowl. Fold kale and sauce into noodles and mix well.
Serve warm in a bowl (reheat on the stovetop if need be) and top with your toasted sunflower seeds and some fresh cracked pepper.
Now, I want to hear from YU. Have you tried this recipe yet? Tell us with a comment below.