Creamy Vegan Cauliflower 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!
Ingredients
- 1/2 Cauliflower Head Roughly Chopped
- 1/4 Cup EKiN Extra Virgin Olive Oil
- 2 Teaspoon EKiN Extra Virgin Olive Oil Divided
- 1 Teaspoon Unseasoned Rice Vinegar
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon salt
- Ground Black Pepper To Taste
- 1/4 Teaspoon 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 Breadcrumbs
- 1 Teaspoon Italian Seasoning
Servings: Servings
Instructions
- Preheat oven to 350ºF.
- Bring a large pot of water to the boil; salt well. Cook macaroni according to package directions, drain and add back to pot.
- 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.
- 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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