Macaroni and Cheese

This nondairy cheese sauce is superhealthy and can also be used as a cheese dip or as a topping for baked potatoes and steamed broccoli. Save leftovers for a week in refrigerator or freeze it to enjoy within a month. Can also bake macaroni as a casserole with broccoli stirred in, adding whole grain panko/breadcrumb topping.

8 ounces whole grain or vegetable pasta (macaroni elbows, bowties, ziti)
Broccoli or peas, fresh or frozen, on the side or combined with macaroni

1/3 cup raw cashews, hemp seeds, or cauliflower (bite sized pieces)
1/2 cup white beans or potatoes (bite-sized pieces)
1/4 cup carrots (thin slices) or butternut squash
1/4 cup mild onion, chopped
1 cup low sodium vegetable broth or water

2 teaspoons lemon juice
1/4 cup nutritional yeast (found in baking aisle near bakers yeast)
1/2 teaspoon stone ground mustard or Dijon, optional
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 – 1/2 teaspoon paprika (smoked paprika adds a nice flavor)
1-2 pinches cayenne pepper, optional
2 tablespoons light miso paste (usually found in the refrigerated section near nondairy milk and tofu)
4-5 low sodium green olives, optional
 (soy powder recipe found in Eat Grass, Kick Ass handbook)
1/2 cup low sodium vegetable broth or water

Begin to prepare pasta and plan preparation of broccoli, peas, or side salad.
Meanwhile, place STEAMED VEGETABLE INGREDIENTS in a saucepan, cover with a lid, bring to a simmer for 5-10 minutes, turn off heat,   allowing them to set to steam 15 minutes more (do not drain.)
Add OTHER INGREDIENTS, except water to the blender and blend until creamy (use to adjust consistency).
Add STEAMED VEGETABLE INGREDIENTS to the blender, blend until creamy, then transfer back to the saucepan.
Heat and stir sauce over medium heat and combine about half of the sauce with the drained pasta. Top with remaining sauce as desired.

If baking as a casserole, stir in uncooked bite-sized broccoli or peas, transfer to a 9 x 9 inch or high side 8 x 8-inch baking dish, sprinkle with whole grain bread crumbs, panko, or nondairy parmesan cheese and paprika. Bake on center rack until golden brown for 15-20 minutes.

Quick, easy, and very healthy homemade plant-based parmesan cheese recipe can be found in Eat Grass, Kick Ass handbook.