Vegan Cauliflower Mac and Cheese
Vegan cauliflower mac and cheese with cashews, a super easy and satisfying plant-based recipe. Creamy, cheesy and so comforting!
Servings: 4
Calories: 326kcal
Ingredients
- ¾ cups raw cashews
- 10 oz cauliflower, chopped about 2 ½ cups
- 7 oz potatoes, chopped about 1 ¾
- 2 garlic cloves peeled but left whole
- ½ cup coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon garlic powder
- sweet ground paprika
- fine sea salt and ground black pepper
- 1 lb elbow macaroni or other pasta
Instructions
- Soak the cashews in water for about 1 hour.
- Cook pasta and vegetables: Bring two pots of water to a boil. Add the chopped vegetables and the garlic cloves to the smaller pot and cook for about 10 minutes or until they are soft. Keep about ½ cup of the cooking water and drain the rest. Cook the macaroni in the other pot. Drain well.
- Blend the vegetables, coconut milk, nutritional yeast, lemon juice, garlic powder, paprika, salt, and pepper until really smooth and creamy (immersion blender or food processor). Add some of the reserved cooking water little by little to reach the right consistency.
- Adjust the taste again and serve immediately.
Nutrition
Serving: 1/6 of the dish | Calories: 326kcal | Carbohydrates: 41g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Sodium: 374mg | Fiber: 5g | Sugar: 3g