Description
Creamy Cauliflower Mac & Cheeze for a Guilt-Free Indulgence
Ingredients
Scale
- 1 lb. dry pasta (Use your favorite shape, like elbows or shells.)
- 1 small head cauliflower (8–12 oz) adds a velvety base.
- 1 large clove garlic (Provides rich, aromatic flavor.)
- 1 cup unsweetened, plain coconut or soymilk (Provides creaminess.)
- ¼ cup nutritional yeast (Adds a cheesy flavor.)
- 1 Tbsp. lemon juice (Brightens the sauce.)
- ½ Tbsp. liquid aminos or soy sauce (Adds savory depth.)
- 1 tsp. kosher salt (Adjust to taste.)
- 1 tsp. onion powder (Provides subtle sweetness.)
- ½ tsp. chili powder (Adds warmth.)
- ¼ tsp. turmeric (Gives color and health benefits.)
- ¼ tsp. mustard (optional) adds tangy complexity.
- pinch ground black pepper (Balances flavors.)
Instructions
- In a large saucepan, bring a pot of salted water to a boil for the pasta. Once boiling, add your dry pasta and cook according to package instructions, then drain and set aside.
- Break apart the cauliflower florets and steam them for no more than 10 minutes, until just tender. Transfer the florets to a blender.
- Add the garlic and remaining ingredients to the blender. Blend on high for several minutes until smooth and creamy.
- Pour half or the entire amount of the creamy cauliflower sauce over the cooked pasta and stir well to combine. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg