Allison Rivers Samson is widely known for her velvety plant-based mac and cheese—the most popular recipe ever featured by VegNews magazine. Well, this is her latest and greatest. It’s made with only the cleanest ingredients, including some that may surprise you!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: dinner, Lunch
Cuisine: American
Servings: 4
Calories: 435kcal
Author: The Dairy Detox
Ingredients
8ouncesdry pastacooked al dente
¼cuprefined coconut oilnot virgin coconut oil
⅓cupyellow onionchopped
¼cupcarrotsdiced
¾cupcooked garbanzo beansdrained and rinsed
1clovegarlicminced
1teaspoonsalt
½teaspoonpaprika
¼teaspoonblack pepper
1½cupswater
¼cupraw, unsalted sunflower seeds
1tablespoonapple cider vinegar
¼teaspoonmild Dijon mustard
Instructions
In a large stockpot, cook the pasta according to package, drain, rinse, and set aside.
Meanwhile, in a sauté pan over medium heat, add oil, onion, carrots, garbanzo beans, garlic, salt, paprika, and pepper. Sauté for 5 minutes. Add water, sunflower seeds, vinegar, and Dijon. Bring to a boil. Reduce heat to low-medium, cover, and simmer for 20 minutes.
In a blender, process cooked contents of the sauté pan until completely smooth—this is important. Test for smoothness by removing a spoonful, allowing to cool for a minute, and then rubbing sauce between thumb and forefinger.
In a large bowl, toss together the sauce with cooked pasta and serve hot.
Video
Notes
Unflavored coconut oil, also called “refined coconut oil,” is sold in jars in most health food stores. The most common brand is Spectrum. The “virgin” variety tastes like coconut, and is best for coconut-flavored dishes. Other options are sunflower or safflower oil, as well as a homemade non-dairy butter/margarine or store-bought like Miyoko’s Creamery or Earth Balance. Feel free to use less if you prefer.
Raw, unsalted cashews can be used instead of sunflower seeds, but will add a touch sweetness to the flavor.