White Island Mac N' Cheese - Gillan Elizabeth
19397
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White Island Mac N' Cheese | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #recipe #fall #pumpkineverything

White Island Mac N’ Cheese

This mac n’ cheese is inspired by the flavours of the food I had while travelling in Jamaica. Pumpkin and coconut milk are used to revamp the classic white cheddar mac n’ cheese.

Who else loved white mac n’ cheese growing up?

If you’re into this dish you will love this super easy-to-make recipe perfect for these cool fall days.

White Island Mac N' Cheese | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #recipe #fall #pumpkineverything

Pumpkin provides many health benefits because of it’s high content of potassium and Vitamin A. It keeps your eyes healthy, boosts your mood, helps to improve recovery after a workout, protects your skin, and improves heart health.

White Island Mac N' Cheese | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #recipe #fall #pumpkineverything

This white island mac n’ cheese is:

Creamy
Savoury
Light
Satisfying
& Warming

White Island Mac N' Cheese | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #recipe #fall #pumpkineverything

If you’re into the classic mac n’ cheese try this recipe out.

I hope you enjoy this recipe as much as I do! If you like this recipe, leave a comment below, rate it, save it on Pinterest, and share a picture with me on Instagram @gillianelizab3th.

White Island Mac N' Cheese
Author: 
Recipe type: Entree
Cuisine: Vegan, Gluten-free, Refined sugar-free
Prep time: 
Cook time: 
Total time: 
Serves: 1 big pot of mac n cheese
 
Enjoy this classic and cozy recipe with a new healthy twist in less than 15 minutes!
Ingredients
  • 1 cup pumpkin purée (from can or use 1 small pie pumpkin)*
  • 1 cup raw cashews, soaked and strained
  • 1 cup full-fat coconut milk
  • ¼ cup nutritional yeast flakes
  • 2 tablespoons oil (olive oil, coconut oil, or avocado oil)
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon pepper, plus more to garnish
  • ¼ teaspoon paprika
  • 1-2 garlic cloves, mashed with skins removed
  • 2½ tablespoons lemon juice (½ lemon, juiced)
  • 454g bag/box of elbow macaroni, cooked**
  • Baby kale, fresh thyme, sage, or basil, to garnish
  • Sliced avocado, to garnish
  • Brazil nut parmesan, to garnish
Instructions
  1. Place the pumpkin, cashews, coconut milk, nutritional yeast, oil, salt, pepper, paprika, garlic, and lemon juice into a high speed blender and blend until smooth and creamy.
  2. Place cooked macaroni into a big serving bowl or pan and pour the creamy cheese mixture on top. Stir together until combined and the noodles are thoroughly coated.
  3. Serve the white island mac n' cheese warm with fresh greens/herbs, freshly ground black pepper, sliced avocado, and/or brazil nut parmesan.
Notes
*If you are using a pie pumpkin, preheat the oven to 325 degrees. Then, line a baking tray with tin foil and coat it with coconut oil. Cut the pumpkin in half, scoop out the insides (save the pumpkin seeds to roast). Place the pumpkins cut side down on the oiled baking tray. Bake in the preheated oven for about 1 hour, until a fork easily pierces through the skin. Scoop pumpkin away from the skin to use in the recipe.
**I used brown rice elbow macaroni to make this recipe gluten-free.

White Island Mac N' Cheese | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #recipe #fall #pumpkineverything

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