Vegan Mac and Cheese with White Sauce
Ingredients
- 1/2 cup raw cashews or raw sunflower kernels
- 1 small head cauliflower, chopped
- 1 medium russet potato, chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, whole
- 2 tablespoons white miso
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- 2 cups oat milk or other non-dairy milk
- 2 tablespoons corn or tapioca starch
- Cooked al dente pasta noodles
- Greens such as broccoli, peas, and kale
Preparation
Boil the cashews, cauliflower, potato, onion, and garlic in a pot of water for 20-30 minutes, then drain
Puree the boiled mixture in a blender or with an immersion blender, adding white miso, nutritional yeast, salt, oat milk, and corn or tapioca starch
Taste the sauce and adjust seasoning with salt and pepper if needed
Optionally, stir in 1/2 cup of salted pasta water for a glossy finish
Cook pasta noodles until al dente
Pour the sauce over the cooked noodles and heat until bubbling
Remove from heat and let the mixture sit for 5-10 minutes to allow the sauce to thicken and coat the noodles
Serve by adding greens such as broccoli, peas, and kale to the bowl
Tips
You can peel the potato if you prefer a perfectly white sauce, but it's optional
This recipe works well with gluten-free noodles; adjust the cooking time to prevent them from becoming mushy
