Easy & Healthy Creamy Cauliflower Mac and Cheese: Your Go-To Dairy-Free Comfort Meal

il y a 3 semaines

Craving that classic, soul-satisfying bowl of mac and cheese but looking for a plant-based, dairy-free, or even hidden-veggie option? Look no further! This incredible Creamy Vegan Mac and Cheese recipe is designed to deliver all the comforting flavor and luxurious texture you love, without any dairy. It's surprisingly simple to make and packed with wholesome ingredients, making it a perfect weeknight dinner or a delightful family favorite.

Inspired by: @veganeverythingalex

This recipe solves the age-old dilemma of finding truly delicious vegan comfort food. Whether you're transitioning to a plant-based diet, managing a dairy allergy, or simply want a healthier take on a beloved dish, this recipe is for you. As one delighted reviewer shared, "Looks & sounds fantastic 😍", and another exclaimed, "Looks delicious!" Get ready to transform humble vegetables into a rich, velvety cheese sauce that will fool even the most dedicated dairy lovers!

Here’s how to whip up this creamy, dreamy, and surprisingly healthy vegan mac and cheese:

Delicious and creamy vegan mac and cheese, topped with a rich, golden sauce, ready to be enjoyed.

Ingredients

For the Vegan Cheese Sauce:

2 cups cauliflower florets
1 cup chopped carrots
1/2 cup raw cashews
1-1/4 cup unsweetened almond milk
1/2 tsp onion powder
3/4 tsp salt
1/4 cup nutritional yeast
1 tsp chopped garlic
1/8-1/4 tsp Dijon mustard

For the Mac and Cheese:

Your favorite pasta (about 8-12 oz, depending on desired sauce-to-pasta ratio)

Equipment

Large Pot
Blender

Instructions

Combine the cauliflower florets, chopped carrots, and raw cashews in a large pot. Add enough water to cover them completely (about 2-1/2 cups).
Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, or until the vegetables are tender and can be easily pierced with a fork.
Carefully drain the cooked vegetables and cashews, reserving a small amount of the cooking water (about 1/4 cup) in case you need to thin the sauce later.
Transfer the drained vegetables and cashews to a high-speed blender. Add the unsweetened almond milk, onion powder, salt, nutritional yeast, chopped garlic, and Dijon mustard.
Blend until the sauce is completely smooth and creamy. If it's too thick, add a tablespoon of the reserved cooking water at a time until you reach your desired consistency.
Meanwhile, cook your favorite pasta according to package directions until al dente. Drain well.
Pour the warm, creamy vegan cheese sauce over the cooked pasta. Toss to coat evenly.
Serve immediately and enjoy your homemade, dairy-free comfort food!

Variations & Adaptations

Gluten-Free Option: Simply use your favorite gluten-free pasta. The sauce itself is naturally gluten-free!
Add Some Greens: Stir in cooked broccoli florets, spinach, or peas for an extra boost of nutrients and color.
Baked Mac & Cheese: For a crispy top, transfer the sauced pasta to a baking dish, sprinkle with breadcrumbs (or vegan cheese shreds for extra cheesiness), and bake at 375°F (190°C) for 15-20 minutes until golden brown.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.

Tips & Hacks

Soak Your Cashews: For the smoothest, creamiest sauce, consider soaking your raw cashews in hot water for at least 15-20 minutes (or overnight in cold water) before blending. This helps them break down more easily.
Season to Taste: Start with the recommended amount of salt and Dijon mustard, then taste and adjust. You might want a bit more nutritional yeast for extra "cheesiness" or a dash of black pepper.
Nutritional Yeast is Key: This ingredient is crucial for that savory, cheesy flavor in vegan sauces. Don't skip it!

Ready to dive into a bowl of pure plant-based bliss? Give this Creamy Cauliflower Vegan Mac and Cheese a try! It’s a game-changer for anyone seeking a wholesome, dairy-free alternative to a classic.