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Chipotle Mac & Cheese with Roasted Brussel Sprouts
Recommended by Jessica Hoar
Ingredients
  • 8 oz macaroni (gluten-free, whole wheat, or any type)
  • 1 lb brussels, quartered
  • subheading: 1 tablespoon olive oilFor the sauce:
  • 1 cup cashews, soaked in water for at least 2 hours
  • 4 chipotles, seeded (see note)
  • 1 cup vegetable broth
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons miso (I used chickpea miso)
  • Salt to taste
Steps
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