Vegan Macaroni and Cheese
A very veggie filled cheese sauce made with cauliflower, potato, and nutritional yeast make this Vegan Macaroni and Cheese perfectly creamy and delicious.
Equipment
- blender
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
- ¼ -½ cup nutritional yeast depending on your taste
- 2 tbsp lemon juice
- 1 teaspoon dijon mustard
Instructions
- Heat 1 tsp. olive oil over medium heat.1 teaspoon olive oil
- Add garlic and sauté for 2-3 minutes.1 garlic clove, minced
- Add cauliflower, potato, salt, and 1 ½ cup almond milk and bring to a boil.1 medium potato, chopped into 1 inch pieces, 1 small cauliflower, core removed and chopped, ½ -¾ teaspoon salt
- Reduce heat, cover, and simmer until tender 15-20 minutes.
- Prepare pasta according to package directions.10 -13 oz pasta
- Remove cauliflower, potatoes and milk from heat and transfer to a blender.1 ½-2 cup plain unsweetened almond milk
- Add nutritional yeast, lemon juice and dijon mustard. Blend until smooth and creamy.¼ -½ cup nutritional yeast depending on your taste, 2 tablespoon lemon juice, 1 teaspoon dijon mustard
- 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.
