Smoked Chipotle Goat Cheese Mac & Cheese

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!

Ingredients

  • ¼ cup oat milk (recipe below)
  • 1 can pumpkin puree
  • 6 TB Spero smoked chipotle goat cheese
  • ½ tsp. Maple Syrup
  • Freshly ground black pepper
  • ¼ tsp red pepper flakes (optional)
  • 3 TB Sunflower seed “parmesan cheeze” (recipe below)
  • ½ tsp. salt (optional)
  • 8 oz. Tinkyada brown rice pasta, or other brand
  • Paprika to sprinkle on top

Instructions

Make the Sauce::

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.

  • Place in oven and bake for 20 minutes or until lightly browned on top.

Watch your guests give it a thumbs up!

Oat Milk:

  • 1/2 cup gluten free rolled oats
  • 2 cups of water


    1- Place in a high speed blender and process for 30 seconds. Pour oat milk in a nut bag over a 4 cup measuring cup and squeeze liquid out.

Sunflower Seed “Parm”:

  • 4 TB roasted, unsalted sunflower seeds
  • 1 TB garlic powder

1- Place in a spice grinder and process to a sandy texture.

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