Healthier Vegan Mac and Cheese
Ingredients
- 2 cups cauliflower florets
- 2 tbsp coconut oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp white miso
- 1 tsp fine sea salt
- pinch turmeric (optional for colour)
- 1 cup cashews
- pinch pepper for sprinkling
- pinch paprika for sprinkling (optional)
- 1 lb (450 g) macaroni noodles
Preparation
Cook macaroni noodles according to package directions until al dente and set aside
In a skillet, heat coconut oil over medium heat and sauté shallot and garlic until fragrant and softened
Add cauliflower florets to the skillet and cook until tender, about 5-7 minutes
In a blender, combine the cooked cauliflower mixture with almond milk, nutritional yeast, dijon mustard, white miso, sea salt, turmeric if using, and cashews, then blend until smooth and creamy
Pour the sauce over the cooked macaroni and stir to combine, heating through if necessary
Season with a pinch of pepper and paprika if desired, and serve immediately
