Vegan Cauliflower Mac and Cheese
This recipe is so cheesy, creamy, rich and comforting. The recipe is so easy to make. Ready in 20 minutes, and it's a great way to sneak in your veggies!
Servings 6 people
- 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
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, 5 mins. 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, 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 mins. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.
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.
Nutritional information is a rough estimate.
Calories: 475kcal | Carbohydrates: 68g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Sodium: 621mg | Potassium: 474mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 3mg