Vegan Cauliflower 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 macaroni noodles
Preparation
Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil for the macaroni noodles.
Melt the coconut oil in a large deep skillet on medium heat. Add the chopped shallot and garlic and cook to soften for 5 minutes. Pour in the almond milk, nutritional yeast, Dijon mustard, miso, sea salt, and turmeric. Bring to a simmer on medium-high heat and whisk to combine.
Add the chopped cauliflower florets and cashews into the skillet and simmer with the lid on until the cauliflower is very soft, about 15 minutes. Transfer to a high-speed blender and blend until smooth. Then pour the cheese sauce back into the skillet.
Meanwhile, cook the pasta noodles until al-dente, about 7 minutes. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.
Notes
This recipe can be made gluten-free by substituting the macaroni noodles for gluten-free noodles of choice.
Recipe will keep for 5 days. Store in the fridge in an airtight container.
