VEGAN CAULIFLOWER MAC AND CHEESE
Prep Time: 30 min
Cook Time: 10 min
Being a cheese lover, yet allergic to dairy is what got me turned on to making a simple alternative that is just as, if not more than delicious then regular old mac and cheese! This dish is literally one of my faves!
INGREDIENTS
CAULIFLOWER BASE
· 1 very large head of cauliflower or 2 small heads
· 1 teaspoon olive oil
· 1/4 teaspoon sea salt
· black pepper
CAULIFLOWER CHEESE SAUCE
· 1/2 cup cashews, soaked in hot water
· 1 cup very soft cooked cauliflower (reserved from 1st step – cauliflower base)
· 3 tablespoons nutritional yeast
· 1 tablespoon fresh lemon juice
· 1 teaspoon dijon mustard
· 1/2 teaspoon garlic powder
· 1/8 teaspoon turmeric
· 1 teaspoon sea salt
· 1/3 cup hot water + more as needed
for garnish
· paprika
· black pepper
· fresh herbs
DIRECTIONS
Soak cashews in boiling water for 20 minutes while you make the cauliflower.
Cut cauliflower into equal, bite size pieces.
Bring about 1/4 inch of water to a boil in a large, shallow pan. Add 1/4 tsp salt and cauliflower florets.
Turn heat down to medium high, cover and cook for about 6-8 minutes, stirring every 2 minutes so, until fork tender but not falling apart.
Remove all but 1 cup of the cauliflower. Cook remaining cauliflower for another 3 or so minutes, until very soft, and falling apart. Add more water if the water in the pan starts to evaporate too quickly and pan is becoming dry.
Move soft cooked cup of cauliflower to a blender or food processor along with soaked and drained cashews, nutritional yeast, lemon juice, mustard, garlic powder, turmeric and sea salt along with the first 1/3 cup of hot water. Blend on high until smooth, adding more hot water if needed. You want the final consistency to be pourable, but still thick. I only ended up adding about 1 additional tablespoon.
Wipe out skillet that you used to steam cauliflower and heat to medium heat with 1 tsp olive oil. Add drained cauliflower florets back to the pan along with 1/4 tsp salt and a few grinds of black pepper. Stir in olive oil and salt and pepper.
Pour sauce over cauliflower, toss gently with a spatula to coat. Taste and season with more salt if needed. Top with black pepper, paprika and fresh herbs. Dig in!
MACROS
Serving: 4 serving
Calories 181cal
Carbohydrates 18g
Protein 9g
Fat: 10g
Sodium: 830mg
Fiber: 6g
Sugar: 5g