We say “almost,” but we like this recipe way better than its boxed grocery store namesake. This recipe is dangerously good. We recommend making an extra portion because we always want seconds and we’re betting that you’ll feel the same. This version of the classic comfort food offers all the flavour with none of the guilt. Plus, this meal is kid approved and very easy to put together for dinner if you don’t have a ton of time.
Prep time: 15 minutes.
Total time: 45 minutes plus overnight soaking.
1 cup cashews
3 cups carrots
2 cups cubed sweet potato
2 cups diced onions
1 cup nutritional yeast
1 clove garlic
1 cup roasted garlic cloves*
1 tablespoon smoked paprika
1 teaspoon cayenne
Salt to taste
1 cup gluten-free pasta
*To roast garlic, put peeled garlic cloves into an oven-safe container. Add enough olive oil to cover the garlic, and add some salt and thyme. Roast at 350 degrees Fahrenheit until the garlic is golden brown. Use the oil after as a garnish, in dressings, or on toast. Roast as much garlic as you want, but make sure you cover the garlic completely with oil, otherwise it will burn. Keeps well in the fridge for up to two weeks.
Soak cashews overnight in the fridge. If you forget to do this, a couple of hours will do, but they’re best soaked overnight.
In a medium pot, add carrots, sweet potato, and onions and enough water to cover. Cook until all vegetables are soft.
Add cashews, nutritional yeast, garlic, roasted garlic, and all of the spices and use a hand blender on high speed until silky smooth. You can also transfer the ingredients to your blender, if you don’t have a hand blender.
Boil a gluten-free pasta or any pasta of your choice.
Serve the sauce over the pasta. We always serve just a bit of extra sauce. Sauce makes everything better.