Vegan Cauliflower Mac & Cheese
This cheese sauce is incredible! It's so creamy and flavorful, and it's so easy to make.
Ingredients
- 12 oz small pasta
- 1 tbsp olive oil
- 10 oz cauliflower florets
- 1 cup cashews raw, unsalted
- 1 small shallot finely chopped
- 3 cloves garlic minced
- 2 1/4 cup plant milk plain, unsweetened
- 1/3 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp white miso paste
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp turmeric
- 1/4 tsp paprika
Instructions
- Cook the noodles according to the al dente instructions on the box.
- Meanwhile, heat the olive oil in a medium stockpot. Add the shallot and cook for 4-5 minutes or until fragrant and translucent. Add the minced garlic and cook for another minute.
- Add the oat milk, nutritional yeast, dijon mustard, white miso paste, salt, pepper, turmeric, and paprika. Whisk to thoroughly combine.
- Add the cauliflower florets and cashews, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes or until the cauliflower florets are very soft.
- Transfer this mixture to a high speed blender and blend until smooth. Taste and adjust seasonings as desired.
- Combine with the cooked pasta. Enjoy & share!
Nutrition
Calories: 397kcalCarbohydrates: 55gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 470mgPotassium: 494mgFiber: 5gSugar: 4gVitamin A: 46IUVitamin C: 24mgCalcium: 151mgIron: 3mg
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