Vegan Cauliflower Mac and Cheese
Ingredients
The main dish
-
1
large head
cauliflower
-
1
medium
Yukon Gold potato
-
1
medium
carrot
-
½
cup
raw cashews
-
½
cup
unsweetened almond or cashew milk
-
1
Tbsp.
unsweetened almond or cashew milk
-
2
Tbsp.
nutritional yeast
-
2
tsp.
fresh lemon juice
-
2
Tbsp.
olive oil
-
½
tsp.
Dijon mustard
-
1
tsp.
garlic powder
-
¾
tsp.
onion powder
-
1¼
tsp.
salt
-
a pinch
black pepper
The breadcrumb topping
-
¼
cup
almond flour
-
¼
tsp.
garlic powder
-
a pinch
salt
-
a pinch
black pepper
-
2
tsp.
fresh parsley
-
1
Tbsp.
olive oil
Instructions
- Soak the cashews in boiling water for 30 minutes.
- Preheat the oven to 375°F.
- Boil the potatoes and carrots until very tender, about 15-20 minutes.
- Steam the cauliflower until tender, about 15 minutes.
- Blend the drained carrots, potatoes, and soaked cashews with almond milk, nutritional yeast, lemon juice, olive oil, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Coat a baking dish with oil and combine the steamed cauliflower with the cheese sauce.
- Mix the breadcrumb topping ingredients and sprinkle over the cauliflower.
- Bake for 15 minutes or until bubbly.
Nutrition Facts (estimated)
Servings
4
Calories
305
Total fat
21g
Total carbohydrates
21g
Total protein
9g
Sodium
675mg
Cholesterol
0mg
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