Vegan Cauliflower Mac and Cheese (25 minutes!)

How to make vegan cauliflower mac and cheese. A 25-minute recipe that makes it easy to sneak in vegetables. Great for toddlers and kids! Not for Strict Whole30 - use gluten free pasta as an option.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil (for the macaroni noodles).

Step 2

Melt the coconut oil in a large deep skillet on medium heat. Add the chopped shallot and garlic and cook to soften, 5 mins. Pour in the almond milk, nutritional yeast, dijon mustard, miso, sea salt and turmeric. Bring to a simmer on medium-high heat and whisk to combine.

Step 3

Add the chopped cauliflower florets and cashews into the skillet and simmer, with the lid on, until the cauliflower is very soft, 15 minutes. Transfer to a high speed blender and blend until smooth. Then pour the cheese sauce back into the skillet.

Step 4

Meanwhile, cook the pasta noodles until al-dente, about 7 mins. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.

Step 5

NOTES

Step 6

This recipe can be made gluten-free by substituting the macaroni noodles for gluten-free noodles of choice.

Step 7

Recipe will keep for 5 days. Store in the fridge in an airtight container.

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