Baked Cauliflower Mac and Cheese
Creamy, cheesy, ultimate vegan comfort food without the guilt. 100% plant-based vegan baked cauliflower mac and cheese.
Servings 9 servings
Ingredients
Mac and Cheese Sauce
- 2 cups cauliflower I use Josie's Organics
- 3 cups peeled and cubed sweet potato
- ½ cup cashews
- ¼ cup nutritional yeast
- 2 cups pasta water save 2 cups of the pasta water for adding into the sauce
- 1 teaspoon sea salt
- ¼ teaspoon garlic
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ½ teaspoon yellow mustard
Pasta
- 16 oz pasta of choice use short noodles like elbows, rotini, penne, etc.
- 3 tbsp whole wheat or gluten-free breadcrumbs
- fresh parsley garnish
Instructions
- Bring two large pots of water to a boil. To one pot add the pasta, and to the other add the sweet potato, cauliflower and cashews - cook until fork tender (about 10 minutes).
- Preheat oven to 525 F on broil.
- Strain pasta (save 2 cups of the pasta water and add into high speed blender like a Vitamix) and then add cooked pasta into a casserole dish.
- Strain the potatoes, cauliflower and cashews and then add into blender.
- Add the rest of the sauce ingredients into the blender and blend on high until completely smooth! There should be no chunks.
- Pour sauce over pasta and mix well. Sprinkle breadcrumbs on top and put in oven on top rack. Watch it carefully - bake until golden brown on top (5-10 minutes).
- Garnish with parsley and enjoy! Serve immediately.
