Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This vegan mac and cheese gets its creamy base from a mixture of pumpkin, cashews, and cashew milk. It's made even healthier with gluten-free pasta and kale!
30MINS
$1.66
Ingredients
Servings
4
1/2 cup
Cashew Nuts
3 cups
Gluten-Free Brown Rice Fusilli
3/4 tsp
1
4 cloves
1 bunch
3 Tbsp
1/2
1 cup
1 cup
Unsweetened Cashew Milk
1/4 cup
1 tsp
1 Tbsp
1/2 cup
Gluten Free Panko Breadcrumbs
optional
Nutrition Per Serving
VIEW ALL
Calories
600
Fat
22.9 g
Protein
15.2 g
Carbs
89.6 g
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com