Vegan Cauliflower Mac and Cheese
This Vegan Cauliflower Mac and Cheese is the perfect easy meal! Allergy-friendly, this mac and cheese recipe is made without nuts and will satisfy all the picky eaters!
Ingredients
- 16 ounces Cavatappi Noodles
- 1 large Cauliflower Head
- 3 Carrots
- 3 cups Soy Milk
- 3 tablespoons Vegan Butter
- ½ cup Breadcrumbs
- ½ cup Nutritional Yeast
- 1 teaspoon Tumeric
- 1 teaspoon Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Mustard Powder
Instructions
- Preheat the oven to 425 degrees. Chop the cauliflower and the carrots. Drizzle with olive oil and roast for 30 minutes.
- While the cauliflower is in the oven, bring a pot of salted water to boil and boil the pasta according to the package directions. Drain the pasta and set it aside.
- When the cauliflower and carrots are finished in the oven, add the vegetables along with the spices, nutritional yeast and, milk to a blender and blend until smooth.
- Toss the cheese sauce in the noodles until fully coated. Lower the oven to 375 degrees.
- In a small bowl, melt the vegan butter and add the breadcrumbs, stir to combine. Sprinkle the breadcrumb mixture over the mac and cheese and bake for 30 minutes.
Notes
- Eggplant - If you are sensitive to cauliflower and would prefer to make this mac and cheese with eggplant instead of cauliflower, slice the eggplant and roast with the carrots.
- Extra Veggies - Feel free to bulk this up by adding a lot of extra veggies such as bell peppers.
- Extra Creamy - Add vegan cream cheese to the sauce if you want it creamier and thicker. Adding vegan cream cheese will make a creamy sauce that is consistent with what you might find in the Daiya boxed brand.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 56.3gProtein: 11.8gFat: 3gSaturated Fat: 0.5gSodium: 407mgFiber: 9.5gSugar: 7g
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