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!

• 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
  
  

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.