Ingredients (serves 4):

• Sweet Potato Cheese Sauce:

  • 1 lb gluten-free pasta of choice (or wheat pasta if you can tolerate), cooked to package instructions & drained
  • 4 Cups chopped sweet potatoes (about 2 medium sized), steamed
  • 3/4 Cup soaked cashews + 1/4 Cup nutritional yeast + 1/2 Cup non-dairy milk, blended until smooth
  • additional 1 Cup non-dairy milk
  • 1 Tablespoon gluten-free tamari
  • 1 clove garlic
  • Salt & pepper to taste
• 1 package vegan gluten-free chorizo, such as Frieda’s Soyrizo
• 1 Tablespoon grape seed oil
• 1 Tablespoon chipotle powder

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  In your food processor, add your steamed sweet potatoes, cashew cream sauce, non-dairy milk, tamari, and garlic and pulse until smooth.  Taste a bit and add salt & pepper to taste; adjust any seasoning as necessary.
2. Toss your sauce on your cooked pasta (extra salt may be needed!).
3. In a medium saucepan, on medium-high heat, add your grape seed oil and chipotle powder & warm for 2 minutes.  Stir in your chorizo  (you’ll have to whip out your spatula to fully incorporate).  Let the flavors meld for about 10 minutes (be sure to stir – you don’t want anything sticking to your pan!).  Adjust seasonings as necessary.
4. Stir your chorizo into the sweet potato mac ‘n cheese until it is fully incorporated.  Place your chorizo mac ‘n cheese into a greased 10-inch baking dish and bake for 15 minutes.

5. Enjoy eating whole!