Get your comfort cooking on with this healthy twist on a comfort food classic, complete with all the hidden vegetables in a creamy vegan cheese sauce!
Cheese Sauce Ingredients:
1/4 cup or 35g raw cashews
1 1/4 cups or 190 g diced yellow potatoes
1/2 cup or 60 g peeled and diced carrots
1/2 cup of 60g celery, diced
3 tablespoons nutritional yeast
2 tablespoons avocado or coconut oil
2 1/2 tablespoons water
1/2 fresh lemon juice
1/2 teaspoon fine sea salt, or to taste
1 medium garlic clove, peeled
1/2 tsp apple cider vinegar
1 tbsp tomato paste
Sriracha or other hot sauce, to taste
2lbs ground bison
1 medium garlic clove, minced finely
1 small onion, minced finely
high heat cooking oil such as avocado/coconut oil
pasta of choice
garlic powder, salt and pepper to taste
Add cashews, celery, potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 20-30 minutes until fork tender. Drain.
Add all ingredients except hot sauce to a high-speed blender and blend until smooth. If the mixture is too thick, a splash of water or oil. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred.
Saute garlic and onion in high heat cooking oil such as coconut or avocado oil for 3 minutes. Add ground meat and cook until browned.
While meat is cooking, saute broccoli in high heat oil and add desired seasonings (I added garlic powder, salt and pepper).
Boil pasta of choice (I used Kaslo's sourdough pasta but for a vegan option you could choose a high protein bean pasta such as red lentil or chickpea pasta).
Mix cheese sauce, meat and broccoli in with pasta and serve.