This creamy delicious mac and cheese is so good!! Your kids will love it!! The original recipe is taken from one of my favorite blogs called Monkey and Me.
Vegan Cauliflower Mac and Cheese
2 cups cauliflower, trimmed into small florets
2 cups Russet potatoes, peeled, small dice
1/2 cups carrots, diced, tiny dice
1/2 cups cashews
1/3 cup unsweetened plain plant milk
1/2 cup vegetable broth *
1/2 cup water, (or broth)
1 Tablespoon + 2 teaspoons distilled white vinegar, (+/-)
2 teaspoons white miso *
1 Tablespoons reduced sodium tamari *
1/4 cup + 2 T nutritional yeast, (+/-)
1 Tablespoon dried minced onions
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1 teaspoon ground mustard
Pinch turmeric, (optional)
1 teaspoon sea salt (+/- to taste) *
1/8 teaspoon black pepper
12-14 oz. GF elbow macaroni, (or pasta of choice)
1/2 cup GF panko, (or panko/bread crumbs of choice)
Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: You want to coordinate the completion of the pasta cooking time with the completion of the sauce. If unsure, then just wait to put the pasta into the boiling water once the sauce is done. Just turn the sauce down really low or remove from the stove. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, then transfer the cooked pasta into the sauce.
Set aside panko bread crumbs.
Preheat the oven to broil. Place the oven rack in the center.
Place the cauliflower florets, diced potatoes, carrots, and cashews into a medium stockpot, bring to a boil, gently boil until fork tender (about 10 to 12 minutes). Drain off the water, then place them in a high-speed blender. Add all the Sauce Ingredients into the high-speed blender with the cooked cauliflower, potatoes, carrots, and cashews. Blend on high until smooth and emulsified.
Place the cooked pasta into a baking dish, pour the sauce over the pasta, mix well, then sprinkle the Crumb Topping evenly over top. Place in the oven and broil until the top is golden brown, approximately 5 to 7 minutes. Watch carefully to ensure the crumble topping does not burn. Then turn off the oven and allow the dish to sit in the hot oven undisturbed for 5 minutes.
Remove from the oven and allow to set for 5 minutes before serving.
2 thoughts on “Vegan Cauliflower Mac and Cheese–so good!”
So lovely to read about Vegan Cauliflower Mac and Cheese. Thank you 🌍😊