Creamy Vegan Macaroni & Cheese Recipe (Without Cashews)
This creamy vegan mac & cheese without cashews recipe is very quick and easy to make and such a crowd pleaser.It's great to make as a main meal or as a side dish. You could even make it ahead of time and have as a cold dish, or even place in the freezer ready to go as and when you need it.A healthy dish the entire family will love. Plus, the best part is, they won't even think it's healthy!
Ingredients
- 70g Macaroni Pasta (Per Person) (For added protein, use chickpea pasta)
- 1 Large Cauliflower
- 5 tablespoons Nutritional yeast
- 2 tablespoons Mustard Powder
- 500 mls Unsweetened non-dairy milk of your choice (Soy Milk, Coconut Milk, Cashew Milk)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 Pinch Salt & Pepper
Instructions
- Chop your cauliflower and put it into one large pan on a medium heat.
- Then add the milk, nutritional yeast, mustard, onion and garlic powder.
- Give the mixture a stir and simmer on a low heat for approx 20 minutes with the lid on.
- Once the cauliflower has finished cooking, put to one side and begin to cook your whole wheat pasta as per the package directions.
- Once the cauliflower is cooked, allow to cool lightly and then start spooning the mixture in to your blender.
- Blend until you have a smooth consistency. You may have to do this in batches depending on how big your blender is.
- Season with salt and pepper to taste.
- Once your pasta is cooked, empty almost all of the pasta water out (leaving a little to one side), and add the cooked pasta to the sauce.
- If your sauce is a little thick, add some of the pasta water to loosen it up.
Notes
Optional - Vegan sausages for added protein and flavour.