Cauliflower Mac 'n Cheese
A creamy "cheese" sauce made of cauliflower, but you'd never taste it!
Servings 5 people
Ingredients
- 16 oz whole grain or chickpea pasta (we love Banza!)
- 1 head cauliflower (using about 380 grams of florets)
- 2 carrots
- 1 small orange sweet potato/yam (about 1 cup diced) (optional)
- 1/2 cup raw cashews (for more creaminess, but can be omitted)
- 1/2 cup nutritional yeast
- 2/3 cup unsweetened plant milk, preferably soy (more as needed)
- 1 TBSP lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (reduce to 1/4 if you're sensitive to heat)
- 1.5 tsp salt
Instructions
- Get two pots of water boiling, one medium and one large. Cook pasta according to package directions in the large pot.(If you want to add another pot, I like to also steam some vegetables to go with it, like peas or broccoli. You might have a lot of pots going on, but they clean up fast.)
- Meanwhile, cut cauliflower into florets. Peel carrots and slice into thin slices so they'll cook as quickly as the cauliflower. Slice and dice the sweet potato, too. Add the cauliflower, carrots, cashews and sweet potato (if using) to the medium pot of boiling water. Once tender, in about 8 minutes, drain it in a colandar.
- In a high speed blender or food processor, add the remaining sauce ingredients, then the steamed vegetables, drained in the colandar. Blend until a smooth "cheese" sauce. If needed, add a bit more milk. Stir in 1/4 tsp black pepper (if it gets blended it can be pretty spicy).
- Pour over cooked pasta and enjoy. Sprinkle paprika, salt and pepper on top, if desired.
