Creamy Avocado Mac and Cheese (Vegan)

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 large ripe avocado (or 2 small ripe avocados)

juice of 1 lemon (or 3 tbsp lemon juice)

1 cup basil leaves (loosely packed)

1/4 cup cilantro

1 tsp garlic powder

1 tsp salt

1/4 tsp smoked paprika

4-6 tbsp nutritional yeast

1/2 cup almond or other non-dairy milk (to thin)

1 tsp spirulina (optional for color)

10-12 oz. macaroni or elbow pasta (gluten-free optional)

4 cloves garlic (minced)

3 1/2 tbsp olive oil

3 tbsp flour (or arrowroot flour for gluten-free)

1 1/4 cup almond or other non-dairy milk

Directions

Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high speed blender, you may need to pulse a few times. Set avocado sauce aside.

Prepare pasta according to package directions. Rinse and drain cooked pasta, and return to pot.

While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly over medium high heat. Sauce will thicken quickly (over high heat). Once thickened, remove from heat, after about 2 minutes.

Pour avocado mixture into sauce base and whisk to combine the two. Taste and add salt or more nutritional yeast if needed. Pour sauce over cooked pasta and stir through to combine. Serve immediately topped with avocado slices for garnish, broiled tomatoes, and your favorite vegan parmesan.

Nutrition

• Calories: 527 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Sodium: 734 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 16 g