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Vegan Cauliflower Macaroni and Cheese

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Serves 6

A lighter, creamier and richer version of the classic dish, that’s healthier.

Ingredients:

1 tablespoon lemon juice
1/4 teaspoon turmeric
1 cup unsweetened coconut milk
1 teaspoon kosher salt, more for boiling water
1 lb elbow macaroni
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 clove garlic
1/2 tablespoon soy sauce
1/2 teaspoon chili powder
1 head cauliflower, florets only
1/4 cup nutritional yeast
Water, for boiling

Directions:

  1. Fill a large pot with water. Add salt and bring to a boil. Once boiling, add pasta and cook according to directions. Drain water and return to pot.
  2. Break apart cauliflower florets and place in a steamer. Steam for 10 minutes then transfer to a blender.
  3. Add lemon juice, turmeric, coconut milk, salt, black pepper, onion powder, garlic, soy sauce, chili powder and yeast to blender. Blend on high until ingredients reach a creamy, smooth consistency.
  4. Pour half the sauce into the pot. Stir sauce and pasta together very well.
  5. Spoon macaroni and cheese into serving bowls. Pour remaining sauce over top and enjoy.
Course: Lunch, snack
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In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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