Super Creamy Veggie Macadamia Nut Mac and Cheez

Makes 5 to 6 servings

No doubt this is the best veggie-based mac and cheez I’ve had. It’s so satisfying and fulfills my cravings for my old food favorites with new healthier alternatives. This recipe is loaded with good gut-supporting ingredients. We sold out every weekend we served it in my restaurants, and it won over the non-vegans every time. 

I’ve altered it from my Pinewood Kitchen Book to accommodate SIBO & Low-Fodmap Diets.

Ingredients:

• 16 ounces gluten-free penne pasta or any type of gluten-free pasta
• 1 tablespoon vegan butter or grass-fed butter 
• ⅓ cup diced onions – SIBO/ Low-Fodmap use only the green tops of green onions
• 2 cups diced carrots
• 1 ½ cups peeled and diced yellow potatoes*
• 1 teaspoon crushed garlic – SIBO/Low-Fodmap use 1 teaspoon of garlic-infused olive oil 
• ½ cup raw cashews or for SIBO/ Low-Fodmap, use macadamia nuts
• ¼ cup whole-fat coconut milk, or milk of choice 
• ¼ cup nutritional yeast (yep, it’s approved to be low-fodmap & SIBO friendly)
• ½ teaspoon sea salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons miso – optional (in small amounts is Low-Fodmap & SIBO friendly – but trust your gut & what works for you)
• Pinch cayenne
• Pinch paprika
• 1 tablespoon chopped fresh chives for garnish (optional)

Substitutions: *If avoiding potatoes, replace with 1 ½ cups of cooked quinoa or 1 ½ cups of white rice or cauliflower (is not low-fodmap or SIBO friendly).

If you have a nut allergy, use sunflower seeds or pumpkin seeds in place of nuts.

Instructions:

1. Cook the pasta according to the package instructions, careful not to overcook. Remove the pasta from the water and place in a serving bowl. Reserve 3 cups of the starchy cooking water.
2. In a heated saucepan, melt the butter and sauté the onions/green onions until soft; add the carrots, potatoes, and garlic or garlic oil. Add 2 cups of leftover cooking water. Add the raw cashews/nuts, milk, nutritional yeast, sea salt, and lemon juice. Simmer until the veggies are soft, about 15 minutes.
3. Transfer the vegetables to a blender or food processor. Add the miso and blend until completely smooth. If the sauce seems too thick, add the reserved cooking water a little at a time to reach the desired consistency. 
4. Pour the sauce over the pasta and season with the cayenne and paprika. Sprinkle with the chives (if using).