This is for sure my “healthier” version of my mac and cheese (I have a great one I make that is 100000 grams of fat but soooo good).  I’ll share that one soon too! Hope you like! xo E

Serves 4
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  1. 1 pack of whole grain macaroni noodles
  2. 1 head of cauliflower
  3. 1 chopped zuchini
  4. 1 handful of chopped kale
  5. 1/2 cup of nutritional yeast
  6. 1/2 cup of unsweetened original almond milk *
  7. 2 cloves of garlic
  8. juice from one lemon
  9. 1/4 of a jalapeno
  10. 1 tsp of tumeric
  11. Handful of shredded Daiya cheese
  12. A splash of tamari sauce
  13. Salt and pepper to taste
  1. Cook noodles as instructed.
  2. Boil the head of cauliflower then add to a blender or food processor.
  3. Add all the ingredients except for the pasta noodles and the Daiya cheese to the blender.
  4. Blend until creamy.
  5. Saute the kale and zucchini in a pan until tender.
  6. Pour over cooked noodles.
  7. Add in shredder Daiya cheese to your dish and mix until melted.
  8. Top with additional Daiya cheese and nutritional yeast**
  1. *Make sure it isn't vanilla almond milk, I've made that mistake before.
  2. **I didn't add the Daiya cheese for the photos because I'm going to reheat this dish and serve later and it's much tastier when it's melted right away.
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