Vegan Mac and Cheese is a comforting delight, featuring perfectly cooked pasta coated in a velvety, plant-based cheese sauce made from cashews, nutritional yeast, and spices. The dairy-free sauce achieves a creamy consistency, providing a satisfying and indulgent twist on the classic comfort dish. This cruelty-free rendition proves that vegan alternatives can capture the essence of traditional mac and cheese, offering a flavorful and wholesome experience for all.
Ingredients:
Serves 2
- 1/2 head of cauliflower (3 Cups)
- 1/4 C raw cashews
- 1/4 yellow onion
- 1/4 C water or plant milk (or more for desired thickness)
- 1/2 lemon, juiced
- 1 tsp tamari or soy sauce
- 1/2 tsp Dijon mustard
- 4 TBSP nutritional yeast (LMK if you have questions about nutritional yeast – it’s V different than active yeast)
- 2 TBSP white miso paste
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp turmeric (for color)
- 1/2 tsp salt and pepper
- 2 TBSP tapioca flour (optional but makes the texture Perfect!!!)
- 2 servings pasta, cooked
- 1 C green peas
- 1 head broccoli, steamed
Instructions:
- Add cauliflower, cashews, and onion to a medium sauce pan with water. Bring to a boil and boil for 20 minutes until cauliflower is Super soft.
- Drain and add to high speed blender with remaining ingredients (except pasta, peas, and broccoli)
- Blend on high speed for 2-3 minutes until it’s super duper uber smooth and creamy. Season to taste.
- Pour over prepared pasta in a saucepan and heat over low heat. Stir in peas.
- Transfer to bowls and serve with steamed broccoli. Drizzle with a little sriracha because there’s nothin better than Mac and sriracha.
