Pink Pineapple Nice Cream Layer Cake Dairy Free Vegan Dessert
When I learned about Pink Pineapple from the wonderful produce company, Melissa's Produce, (they source the most amazing fruits and veggies,...
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Written by Eydie Desser
On certain Fridays, Garden of Eydie reaches out and asks everyone what favorite recipe they want us to Plant Base for them. Our very first friday, we got a request to create a recipe for Mac & Cheese with no gluten, no nuts and no nutritional yeast. I said “No problem, just one question, can you have seeds?”
She said “yes”. So I was able to use my secret weapon—Spero foods plant based smoked chipotle goat cheese, made out of sunflower seeds. I used gluten-free brown rice pasta. Seriously…this is so good!
Preheat oven to 375℉
1- In a high speed blender place oat milk, pumpkin puree, goat cheese and maple syrup. Blend until smooth.
2- Pour in large bowl. Stir in 3 TB sunflower “parm”, nutmeg, black pepper, red pepper flakes and salt if you need it.
3- In an 8” square Pyrex dish or other baking dish, sprinkle 1 TB sunflower “parm” on the bottom of the dish. Pour mac & cheese mixture on top and sprinkle paprika to cover.
Watch your guests give it a thumbs up!
1- Place in a spice grinder and process to a sandy texture.
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