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vegan cauliflower mac and cheese (25 minutes!)

4.9

(10)

www.twospoons.ca
Your Recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Ingredients

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Instructions

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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.

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