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Creamy Vegan Cauliflower Mac and Cheese

vegan-mac-and-cheese

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!

 

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Ingredients

½
head cauliflower, roughly chopped
¼
cup plus 2 tsp extra-virgin olive oil, divided
1
tsp unseasoned rice vinegar
1
tsp ground turmeric
1
tsp dry mustard
½
tsp salt
Ground black pepper, to taste
¼
tsp granulated garlic (not garlic salt)
Pinch, ground nutmeg
1
cup unsweetened soymilk or other non-dairy milk
3
cups dry macaroni noodles
½
cup nutritional yeast
¾
cup panko breadcrumbs
1
tsp Italian seasoning
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Directions

Step 1

Preheat oven to 350ºF.

Step 2

Bring a large pot of water to the boil; salt well. Cook macaroni according to package directions, drain and add back to pot.

Step 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.

Step 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.

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