Stovetop Vegan Mac and Cheese
Ingredients
- 12 oz (340 g) gluten-free pasta
- 3 tablespoons (45 mL) olive oil
- 1 tablespoon (15 g) minced garlic
- 1.5 cups (150 g) cauliflower florets, chopped
- 3 tablespoons (24 g) tapioca flour/starch
- 2 tablespoons diced pimentos (jarred/canned)
- 1 can (13.6 oz, 403 mL) coconut milk (or oat milk will work too)
- 5 tablespoons (53 g) nutritional yeast
- 1/4 cup (23 g) vegan parmesan cheese (or you may use regular if not vegan)
- Pinch salt and pepper
Preparation
Boil a pot of water and cook the pasta according to package directions.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Saute the minced garlic and cauliflower tossing occasionally to cook evenly and prevent it from burning.
Once the cauliflower is soft (about 10 minutes) whisk in the tapioca flour to make a roux.
Next, add the coconut milk, nutritional yeast, diced pimentos, vegan parmesan cheese, salt and pepper. Whisk to combine.
Bring the mixture to a boil and then reduce the heat to low. Transfer the cheese sauce to a blender and blend until smooth. Add the sauce back to the skillet.
Drain and rinse the pasta and then add it to the skillet, toss in the cheese sauce and serve! Garnish with more vegan parmesan cheese if desired.
