Chickpea Pasta Vegan Mac and Cheese with Brussel Sprouts

Chickpea Pasta Vegan mac and cheese with Brussel Sprouts!

Rich and creamy Vegan Mac and Cheese that is so nourishing!

Total time: 30’

Level: (Super easy)

Ingredients (serves 2 (very hungry)-4 plus leftovers!)

• 1 lb chickpea pasta (or preferred pasta)

• 1/2 cup of nutritional yeast

• 1/2 cup cashews soaked in water for at least 6 hrs (if you have high speed blender no need to soak)

• 1/2 cup of nut milk (I really like soy or almond)

• 1/2 yellow onion caramelized (can do without if you’re short on time, but highly recommend )

• 1/2 lemon

• 1 large steamed carrot (you can pop it in the chickpea boiling water too)

• 2 gloves of garlic

• 1/4 tsp salt

• pepper to taste

• Dash of turmeric

• 1/4 tsp mustard powder

• 1 lb brussels

• 1 tbs Olive Oil

Optiona: Sprinkle Garlic powder

Method:

1. Cook pasta, according to type and direction (you can save time by adding carrot to the water to cook)

2. While the pasta cooks, cut off ends of brussels, and half.

3. Coat brussles in olive oil, salt and pepper.—> brussles in the oven 425 or air fryer (for 20’!)

4. Blend all other ingredients together in blender

5. Add the carrot once its softened to blend

6. Drain pasta and add back to pot.

7. Combine creamy sauce on top of the pasta, stir and enjoy!!!