Creamy, filling, easy. Yes, I love all that about this recipe. However, my favorite part is that my little girl thinks she’s eating macaroni and cheese, and I know she’s actually eating chickpeas and cauliflower.
Yep, deceptive deliciousness at it’s finest.
Chickpeas in macaroni form. If you haven’t tried Banza pasta yet, it’s about time you get on the bandwagon!
Yes, you can use any pasta for this recipe, but if you just use regular stuff you’re missing out on the satisfaction of sneaking tons of nutrition and plant-protein into your family. I don’t even like to use regular pasta anymore.
Cauliflower makes the creamiest dairy-free pasta sauces! We love cauliflower alfredo, and now this cheese sauce. It uses nutritional yeast for the cheesy flavor, which has had to grow on me. At first it did not taste at all like cheese to me, and I didn’t like it much. Now, I love it, and I love how packed with B vitamins it is. If you don’t like it at first, just keep trying it. It is such a great ingredient for both flavor and nutrition.
Plant-based and oil-free, as always!
Re-heats great for leftovers.
A creamy "cheese" sauce made of cauliflower, but you'd never taste it!
- 16 oz whole grain or chickpea pasta (we love Banza!)
- 1 large head cauliflower
- 3 large carrots
- 1/2 cup nutritional yeast
- 1/3 cup unsweetened plant milk or water
- 1 TBSP lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1.5 tsp salt
- 1/2 tsp pepper
Cook pasta according to package directions. Bring another pot of water to boil to cook the cauliflower and carrots in.
Meanwhile, cut cualiflower into florets. Peel carrots and slice into 1/4 inch thick slices so they'll cook as quickly as the cauliflower. Add to pot of boiling water and cook until tender. Drain.
In a food processor or high speed blender, add the remaining ingredients, then the carrots and cauliflower. Blend until a smooth "cheese" sauce.
Pour over cooked pasta and enjoy. Sprinkle paprika, salt and pepper on top, if desired.