Dairy-free and delicious, a “cheese” sauce made from cauliflower and nutritional yeast (aka “nooch”), hugs macaroni noodles for a classic comfort food made into a modern masterpiece. Enjoy this super-creamy vegan dish, right out of the pot or top with breadcrumbs and bake for a casserole-style of mac and cheese. Either way, it’s family-friendly comfort food with a twist!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
1/2 head cauliflower, roughly chopped
1/4 cup plus 2 tsp extra-virgin olive oil, divided
1 tsp unseasoned rice vinegar
1 tsp ground turmeric
1 tsp dry mustard
1/2 tsp salt
Ground black pepper, to taste
1/4 tsp granulated garlic (not garlic salt)
Pinch, ground nutmeg
1 cup unsweetened soymilk or other non-dairy milk
3 cups dry macaroni noodles
1/2 cup nutritional yeast
3/4 cup panko breadcrumbs
1 tsp Italian seasoning
1. Preheat oven to 350ºF.
2. Bring a large pot of water to the boil; salt well. Cook macaroni according to package directions, drain and add back to pot.
3. Steam cauliflower until very tender. Add to a food processor or blender along with 1/4 cup oil, vinegar, turmeric, mustard, salt, pepper, garlic, nutmeg and milk. Purée until smooth and add to cooked noodles, mixing well to combine. Pour into a large casserole dish.
4. In a small bowl, combine panko, Italian seasoning, nutritional yeast and remaining 2 tsp oil. Top macaroni with breadcrumbs and bake for 30 to 40 minutes, until hot and crisp on top. Serve.