Guilt-Free Buffalo Chicken Mac-N-Cheese

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.

* Per serving · 4 servings · Values may vary.