A delicious vegan version of Mac and Cheese made with cauliflower, almond milk, and nutritional yeast, providing a creamy texture without dairy. This dish is quick to prepare and can be made gluten-free with alternative noodles.
1: Chop the cauliflower florets into small pieces and set aside.
2: Bring a large pot of water to a boil for the macaroni noodles.
3: Melt the coconut oil in a large deep skillet on medium heat.
4: Add the chopped shallot and garlic and cook to soften for 5 minutes.
5: Pour in the almond milk, nutritional yeast, Dijon mustard, miso, sea salt, and turmeric, bring to a simmer on medium-high heat and whisk to combine.
6: Add chopped cauliflower florets and cashews into the skillet and simmer, with the lid on, until the cauliflower is very soft, about 15 minutes.
7: Transfer the mixture to a high-speed blender and blend until smooth.
8: Pour the cheese sauce back into the skillet.
9: Meanwhile, cook the pasta noodles until al-dente, about 7 minutes.
10: Scoop the cooked noodles into the skillet with the sauce and mix everything to combine.
11: Serve in bowls and sprinkle with pepper and paprika.
