Cauliflower Macaroni and Cheese (Vegan)
Enjoy creamy cauliflower macaroni and cheese! This quick three-step recipe is ready in just 30 minutes - perfect for weeknights!
Servings 4 servings
Calories 727kcal
Equipment
- Food processor or high-power blender
- 1 large pot
- 1 medium pot
Ingredients
- ¾ cups raw cashews 115 g/ 4 oz
- 1 lb pasta 450 g, Note 1
- 2 ½ cups cauliflower chopped, 300 g/ 10.5 oz, Note 2
- 1 ¾ cups potatoes chopped, 200 g/ 7 oz
- 2 garlic cloves peeled but left whole
- ½ cup coconut milk 125 ml/ 4 fl. oz, Note 3
- 3 tablespoons nutritional yeast Note 4
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon garlic powder
- sweet ground paprika
- fine sea salt and ground black pepper
Instructions
- Soak the cashews in water for about 4 hours.
- Cook vegetables: Bring two pots of water to a boil. Add the chopped vegetables and the garlic cloves one pot and cook them 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 cashews, cauliflower and potatoes, coconut milk, nutritional yeast, lemon juice, garlic powder, paprika, salt, and pepper until really smooth and creamy. Add some of the reserved cooking water little by little to reach the right consistency.
- Adjust the taste again and serve immediately.
Notes
- Pasta: You can use any pasta shape you like.
- Cauliflower: Fresh or frozen. If frozen, you can cook it from frozen; there’s no need to defrost it.
- Coconut milk: Preferably full-fat (creamier & tastier), but low-fat works too.
- Nutritional yeast: Not baker's yeast; they are two completely different products.
Nutrition
Serving: 1portion from 4 | Calories: 727kcal | Carbohydrates: 116g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 39mg | Potassium: 1192mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 53mg | Calcium: 67mg | Iron: 5mg