Guilt-free, satisfying comfort food
Since overhauling my diet in 2019 to a more anti-inflammatory friendly way of eating, it meant avoiding gluten and dairy. Gluten hasn’t been that difficult of a transition. It has it’s challenges but there are so many substitute products available now, it really hasn’t been that bad. But dairy, that has been really tough. Keep in mind, I grew up in the mid-west where we smother literally everything in cheese. Like, we put cheese on our cheese. So avoiding dairy was a big change!
What I really like about this recipe is, you really don’t miss the dairy. It has that yummy, creamy, comforting texture and a delicious flavor. A lot of vegan mac & cheese recipes I’ve run across typically call for white potatoes, which are part of the nightshade family of fruits and vegetables.
There are a lot of conflicting opinions on whether or not nightshade vegetables contribute to inflammation in the body. Personally, I avoid them and replace white potatoes with sweet potatoes, which are anti-inflammatory friendly. But everyone is different and may be affected differently by certain foods. Bottom line, use what best fits your diet or what was recommended by your healthcare provider. My recipe here calls for sweet potatoes, which also gives that familiar yellow color to the sauce.
For the salmon, I created a spice paste using hickory smoked sea salt, cumin, and smoked paprika, to create an earthy, smoky flavor, blended with maple syrup, for sweetness. If you like a little heat in your barbeque flavor, I recommend adding a pinch of cayenne pepper or some red pepper flakes to the spice paste.
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Gluten Free, Dairy Free “Mac & Cheese”
- 8 oz Gluten Free Pasta
- 1 medium Sweet Potato peeled and diced
- 1/4 cup Carrots peeled and diced
- 1/2 medium Onion diced
- 3/4 cup Water preserved from cooking the vegetables
- 1/2 cup Raw Cashews
- 1/4 cup Coconut Milk
- 2 tbsp Nutritional Yeast Flakes
- 1 tbsp Lemon Juice
- 1/2 tsp Mustard Powder
- Salt and Pepper to taste
- Prepare the pasta according to package instructions and set aside.
- In a small pot, add the potatoes, carrots, and onions. Add cool water until the veggies are covered.
- Place the pot over medium-high heat and bring to a boil. Cook until the veggies are tender, about ten minutes.
- When the veggies have finished cooking, use a ladle to carefully measure off 3/4 cup of cooking liquid.
- Add the veggies, reserved cooking water, and the remaining ingredients to a blender and blend until smooth.
- Add the sauce to the pasta and stir to coat.
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