Description
A delightful twist on classic mac and cheese, this creamy vegan version uses cauliflower for a healthy, plant-based alternative.
Ingredients
Scale
- 1 medium cauliflower head, chopped into florets
- 1 cup of nutritional yeast
- 1 cup of almond milk (or any plant-based milk)
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 8 ounces of gluten-free or regular pasta
Instructions
- Cook the Pasta: Start by cooking your pasta according to the package directions. Once it’s al dente, drain and set aside.
- Prepare the Cauliflower: While the pasta is cooking, steam the cauliflower florets until they’re fork-tender, about 5-7 minutes.
- Blend the Sauce: In a blender, combine the steamed cauliflower, nutritional yeast, almond milk, olive oil, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Combine and Heat: In a large saucepan over medium heat, combine the drained pasta with the cauliflower sauce. Stir until everything is well mixed and heated through.
- Serve and Enjoy: Taste and adjust seasoning if needed. Serve hot, and prepare for the compliments to roll in!
Notes
Try adding a dash of smoked paprika for added flavor. If you want a creamier sauce, add more almond milk when blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, mac and cheese, cauliflower, comfort food, healthy, plant-based