Plant-Based Mac & Cheese | FOOD MATTERS®

Ingredients

• ½ cup cashews, soaked overnight in filtered water
• 2 carrots, peeled and chopped into cubes
• ½ butternut squash, peeled and chopped into cubes
• ½ head of cauliflower, cut into florets
• 1 teaspoon sweet smoked paprika
• ½ teaspoon ground turmeric powder
• 1 clove garlic, crushed
• ⅓ cup nutritional yeast
• Juice of half a lemon
• 1 teaspoon apple cider vinegar
• ½ - 1 cup restorative vegetable broth
• 1 teaspoon unrefined sea salt
• 2 tablespoons extra-virgin olive oil
• 1 packet gluten-free macaroni pasta (quinoa or brown rice)
• Brazil nut parmesan (optional but highly recommended)