When it’s good, is there anything better? Especially in the winter nothing hits the spot more than a warming bowl of delicious vegetables that happen to taste like cheese. I’ve been making this on repeat all winter and it is so, so good. Let me know what you think!
- Lentil pasta, any kind you like
- 3 small yellow potatoes, about 1.5 cups
- 2-3 medium carrots
- 3 T coconut oil
- 3 cloves garlic
- Dash paprika
- 5 T nutritional yeast
- 1/4 C creamy oat milk, or water if you prefer
- 2 sheets Violife cheese, provolone or cheddar
- 1-2 tsp Himalayan salt (be generous)
*Notes: If you can’t find Violife cheese, I would simply omit it. It adds an extra thick, creamy aspect but is not necessary. The oat milk also gives it a rich flavor and I don’t recommend using low fat. Water works, too! Again, just adds a creamier aspect
**This recipe is a hybrid of mine and Angela Liddon’s cheese sauce. Give credit where credit is due!
- Preheat oven to 400.
- Boil lentil pasta according to directions, strain, and set aside.
- In a medium pot, cover cut and peeled potatoes and carrots and bring to a boil. Optional: include the garlic for a more mild flavor of garlic.
- Boil potatoes, carrots, and garlic if choosing until tender.
- Strain, and add vegetables and all ingredients except lentil pasta and blend either in a Vitamix or food processor.
- Mix the cheese sauce and lentils together in a casserole dish, sprinkle with more salt, nutritional yeast, paprika. Crushed up healthy Ritz-style crackers would be divine on top!
- Bake for about 10-15 minutes or until the top gets crispy.
**Additional options: Add roasted broccoli or green peas for some added nutrition and flavor.