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?Sweet potato mac & cheese sauce with pasta and crispy spiced chickpeas (oil-free option too) ?
?Recipe: Soak 1/3 cup raw cashews in hot water until ready to make sauce. ?Using a fork, poke several holes evenly around 1 medium sweet potato. Bake at 400F until fork tender. ?Toss 1-15oz can chickpeas (drained and rinsed) in olive oil (optional), paprika, chili powder and salt to taste. Roast at 400F with sweet potato until crispy (about 20 minutes). Remove chickpeas when ready. ?Mac&Cheese sauce: remove flesh from the baked sweet potato with a spoon and blend on high with the 1/3 cup soaked cashews, 3 tbsp nutritional yeast, 2 tbsp low-sodium tamari or soy sauce, 2 tbsp lemon juice, 1-2 tbsp olive oil (optional), 1 tbsp hot sauce, 1/2 tsp garlic powder, 1/4 cup water. Blend until smooth, adding more olive oil or water while blending until desired creaminess. Salt to taste. (If you skip the olive oil, you will need to add more water or veggie broth while blending.)
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