Hidden Vegetable Mac & Cheeze - alive magazine

Name: Hidden Vegetable Mac & Cheeze - alive magazine
Ingredients: 4 cups (1 L) elbow macaroni or favourite gluten-free macaroni-shaped pasta; 1 cup (250 mL) peeled and cubed yellow potato (about 1 medium potato); 1 small head cauliflower (about 14 oz/400 g), trimmed and cut into large florets; 2 large carrots, scrubbed and chopped; 1/3 cup (80 mL) unsweetened, nondairy milk of choice or water; 2 Tbsp (30 mL) grapeseed oil; 1 Tbsp (15 mL) lemon juice; 1/2 cup (125 mL) nutritional yeast; 1 tsp (5 mL) arrowroot flour (optional); 1/4 tsp (1 mL) onion powder; 1/8 tsp (0.5 mL) garlic powder; 1/2 tsp (2 mL) kosher salt; 1 Tbsp (15 mL) tomato paste (optional); 1 cup (250 mL) frozen green peas, thawed

www.alive.com

Here, the perennial kid-favoured mac and cheese gets a plant-based makeover. One of the key ingredients in this recipe is cauliflower.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

4 cups (1 L) elbow macaroni or favourite gluten-free macaroni-shaped pasta
1 cup (250 mL) peeled and cubed yellow potato (about 1 medium potato)
1 small head cauliflower (about 14 oz/400 g), trimmed and cut into large florets
2 large carrots, scrubbed and chopped
1/3 cup (80 mL) unsweetened, nondairy milk of choice or water
2 Tbsp (30 mL) grapeseed oil
1 Tbsp (15 mL) lemon juice
1/2 cup (125 mL) nutritional yeast
1 tsp (5 mL) arrowroot flour (optional)
1/4 tsp (1 mL) onion powder
1/8 tsp (0.5 mL) garlic powder
1/2 tsp (2 mL) kosher salt
1 Tbsp (15 mL) tomato paste (optional)
1 cup (250 mL) frozen green peas, thawed