Vegan Mac & Cheese
A comforting bowl of creamy pasta, a guilt–free recipe.
About this Recipe
For me, any day is a good day for pasta. Try this healthy version of the childhood classic recipe.
- 1 head of cauliflower (about 1 lb)
- 2 tbsp olive oil
- 1 cup raw cashews (soaked overnight or a minimum of 1 hour in hot water)
- 2 cloves garlic
- 1 large shallot
- 2 tbsp nutritional yeast
- 2 cups of gluten-free, corn-free elbow pasta
- Sea salt and black pepper
The classic recipe has lots of dairy products (butter, milk, several types of cheese) and is really high in fat. This vegan mac and cheese recipe is much lighter and guilt-free.
To keep my daily calorie intake under control, I don’t use oil for this recipe. I must admit the taste is slightly different but still good.
This version is made from scratch with just dried pasta and vegan ingredients and is so comforting, delicious, and satisfying, very simple, and ready in less than 45 minutes!
- Carbs 40% 40%
- Fat 32% 32%
- Protein 30% 30%
Step by Step Instructions
Preheat oven to 400°F (200°C). Fill a medium pot with water and a pinch of salt. Place on the stove to heat.
Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with olive oil and a healthy pinch of sea salt. Place in the oven and bake for 30-40 minutes until soft.
Finely chop the shallot and garlic. Sauté in olive oil with a pinch of salt over medium-low heat until translucent and soft, about 5-10 minutes.
Once the pot with water comes to a boil, add your pasta. Follow the directions on the packet. Once cooked, strain and set aside.
Add soaked cashews and 3/4 cup water to a high-speed blender.
Add a pinch of salt, a pinch of black pepper, nutritional yeast, the roasted cauliflower, and sautéed shallots and garlic. Blend until smooth.
To assemble, add cooked pasta to a large mixing bowl and pour sauce directly out of the blender onto the pasta.
Gently stir until all the pasta is completely coated in sauce. Serve immediately or keep in the refrigerator for up to three days.