Vegan Cauliflower Mac and Cheese
A comforting and creamy vegan twist on classic mac and cheese, using cauliflower for a healthy and delicious alternative.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk) Can substitute with other plant-based milks.
- 1/4 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon turmeric For color.
- to taste salt and pepper
- 3 cups of your favorite pasta (shells or elbow macaroni) Pasta should be cooked until al dente.
Instructions
Cooking the Pasta
- Start by cooking your pasta according to the package instructions. Make sure it’s just al dente since it will cook a bit more later.
Steaming the Cauliflower
- While the pasta is cooking, steam the cauliflower florets until they’re tender. This usually takes about 8-10 minutes.
Blending the Sauce
- In a blender or food processor, combine the steamed cauliflower, vegetable broth, almond milk, nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper. Blend until the mixture is completely smooth and creamy.
Mixing the Pasta and Sauce
- Once your pasta is cooked and drained, return it to the pot. Pour the creamy cauliflower sauce over the pasta and mix until fully coated.
Serving
- Enjoy it right away, or for a cheesy, baked finish, transfer to a baking dish, sprinkle with some extra nutritional yeast, and bake at 350°F (175°C) for about 15 minutes or until it’s bubbly and golden.
Notes
If your sauce looks a little lumpy at first, don’t worry—it’ll blend in nicely with the pasta. Just give it a thorough blend until everything is smooth. For a delightful texture, consider adding a sprinkle of breadcrumbs on top before baking.