Vegan Cauliflower Mac and Cheese
This Vegan Cauliflower Mac and Cheese is a creamy, nutritious delight that satisfies your comfort food cravings without any guilt!
Servings: 4 servings
Ingredients
Vegetables
- 14 oz Cauliflower florets
- 9 oz Green Beans
- 1 Onion
- 2 cloves Garlic minced
Pasta and Sauce
- 4 cups Vegetable Broth
- 11 oz Pasta your choice, preferably whole grain or gluten-free
- 1 Tbsp Cornstarch
- 3 Tbsp Nutritional Yeast
- Salt and Black Pepper to taste
- 1 oz Vegan Parmesan Cheese
Other
- 1 cup Chickpeas
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the 11 oz of pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
- In the same pot, add the 14 oz of cauliflower florets and 9 oz of green beans to the boiling vegetable broth. Cook until the cauliflower is tender, about 7-10 minutes. Remove the vegetables and set them aside.
- In a skillet over medium heat, add a splash of water or vegetable broth. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a blender, combine the cooked cauliflower, green beans, sautéed onions, garlic, chickpeas, nutritional yeast, cornstarch, salt, and black pepper. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.
- Return the drained pasta to the pot and pour the creamy sauce over it. Stir well to combine, ensuring every noodle is coated in that delicious sauce.
- Cook the pasta and sauce mixture on low heat for a few minutes to warm everything through. Sprinkle with vegan Parmesan cheese and serve hot.
Equipment
- Large pot
- Blender or food processor
- Skillet
- Measuring cups and spoons
- Colander
Notes
- Feel free to add seasonal vegetables like spinach or squash for variety.
- For a smoky flavor, mix in some roasted red peppers.
- Top with crispy breadcrumbs for extra crunch.
