25-Minute Cauliflower Mac and Cheese (Vegan)
Cook the shallots and garlic with coconut oil in a skillet until softened, about 5 minutes.
Add the almond milk, nutritional yeast, dijon mustard, miso, salt and a pinch of turmeric.
Pour in the cauliflower and the cashews and simmer until the cauliflower has softened, 15 minutes.
Transfer the cauliflower mixture to a blender and blend on high until smooth.
Cook the noodles until al-dente, strain and combine with the cheese sauce. Mix together.
Pour into bowls, optional to top with a sprinkling of pepper, paprika and parsley.
Cook this recipe with me on my YouTube Cooking Show!
Vegan Afternoon with Two Spoons