Directions

• Begin by peeling the garlic and roughly chopping the onions and the potatoes. Add to a steamer with the baby carrots and steam until soft. About 25 minutes.
• Add the steamed vegetables to a blender with the nutritional yeast, smoked paprika, plant-based yogurt, salt, and SunButter.
• Blend the ingredients on high for about 2 full minutes. You want to make sure that it becomes a smooth and creamy liquid without any clumps. Boil the gluten-free macaroni noodles according to package instructions.
• Lightly blanch the broccoli. Once it turns bright green, strain. Preheat the oven to 375.
• Combine the cooked gluten-free macaroni noodles and broccoli together in an oven safe dish.
• Pour the cheesy sauce over the gluten-free macaroni noodles and broccoli. Top with gluten-free panko and place in the oven for 15 minutes.
• Remove from the oven and top with fresh thyme. Allow to cool for 5-10 minutes before serving. Enjoy!