Guilt-Free Buffalo Chicken Mac-N-Cheese

• yukon gold potato↗1 cup

  peeled and cubed

• baby carrots↗1⁄4 cup
• yellow onion↗1⁄4 cup
• raw cashews↗1⁄2 cup
• quinoa macaroni↗8 ounces
• vegetable stock↗3⁄4 cup

  or use cooking fluid, see step 2 for details

• coconut milk↗1⁄4 cup

  canned, suggested BPA free lined organic

• nutritional yeast flakes↗2 1⁄2 tablespoons
• lemon juice↗1 tablespoon

  fresh

• garlic clove↗1
• celery seed1⁄2 teaspoon
• onion powder↗1⁄2 teaspoon
• salt↗1 1⁄2 teaspoons
• white pepper1⁄4 teaspoon
• turmeric↗1⁄2 teaspoon
• teaspoon paprika↗1⁄4
• teaspoon cayenne pepper↗1⁄8
• teaspoon cumin↗1⁄8
• ounces chicken sausage (cooked and cubed)↗8
• tablespoons grated parmesan cheese (use vegan Parmesan for a healthier alternative)2
• dashes hot sauce (optional, recommend -- Crystals)↗3 -5
• pinch fresh parsley (optional for garnish)↗1
• dash paprika (optional for garnish)↗1

Step-by-step instructions

1. 1

   To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.

2. 2

   Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.

3. 3

   Cook the Quinoa Macaroni according to the package instructions and set aside.

4. 4

   To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.

5. 5

   In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.

6. 6

   Spoon the mixture into single serving bowls.

7. 7

   Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.