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Vegan Macaroni and Cheese

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Melissa

Ingredients

  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 medium potato, chopped into 1 inch pieces
  • ½ -¾ tsp salt
  • 1 small cauliflower, core removed and chopped
  • 1 ½-2 cup plain unsweetened almond milk *see note
  • 10 -13 oz pasta
  • ½ -¾ cup nutritional yeast depending on your taste
  • 2 tbsp lemon juice
  • 1 teaspoon dijon mustard

Instructions

  • Heat 1 tsp. olive oil over medium heat.
  • Add garlic and sauté for 2-3 minutes.
  • Add cauliflower, potato, salt, and 1 ½ cup almond milk and bring to a boil.
  • Reduce heat, cover, and simmer until tender 15-20 minutes.
  • Prepare pasta according to package directions.
  • Remove cauliflower, potatoes, and milk from heat and transfer to a blender.
  • Add nutritional yeast, lemon juice, and remaining olive oil and blend until smooth and creamy.
  • Taste and adjust salt and nutritional yeast to your liking.
  • Pour sauce over pasta and stir to combine.

Notes

I like the sauce very thick, but you can adjust the thickness of the sauce by adding up to ½ cup more almond milk during the blending process to suit your tastes.