As a vegan, I'm always on the hunt for the perfect cheese replacement. What I have come to realize is that there is no real replacement for cheese. But there are really good, tasty, healthy cheese-like sauces and spreads that will make you really happy! This is one such sauce. I like this recipe because it uses cauliflower and that is a vegetable I don't always get into my diet. Also, there are many decent recipes out in the world that use potatoes as a base. Those are a great option, but I sometimes have issues digesting nightshade vegetables, and it's wonderful to have this cauliflower option. This recipe is not only amazing when followed step by step but the sauce on it's own can be used for vegan nachos or to accompany other vegetables. It's great to have on hand in the fridge and can be added to meals in many different ways. I love how versatile it is!
It's October. The air is getting cooler and crisper. The days are getting shorter. Summer is well and truly behind us. What a joy it is to hold a warming bowl of macaroni and cheese, one of life's ultimate comfort foods, that really shines with the change of seasons. Enjoy!!!
Vegan Macaroni and Cheese
Ingredients:
50 grams (1/4 cup) vegan butter
1 small onion
2 cloves garlic
400 grams (3 1/2 cups) frozen cauliflower florets (you can use fresh cauliflower, it will take an extra few minutes to cook)
800 ml (3 1/2 cups) plain, unsweetened plant milk (oat, almond, soy, etc.)
100 grams (3/4 cup) cashews
3 Tbsp white miso paste
2 Tbsp nutritional yeast
2 tsp ground mustard
1/4 tsp ground turmeric
1 1/2 tsp tomato puree
1 1/2 tsp apple cider vinegar
1 tsp salt
450 grams (1 lb.) pasta of choice (gluten free will also work)
Instructions:
Roughly chop the onion and garlic. Heat the butter in a large saucepan. When the butter is melted, add the onion and sauté 3-4 minutes until it's soft. Add the nutritional yeast, ground mustard, ground turmeric, tomato puree, garlic, and salt. Stir together for about a minute. Add the plant milk and mix thoroughly. Add the miso paste, cauliflower, and cashews. Stir together and bring to a simmer. Partially cover the pan and continue to cook for 20 minutes or until the cauliflower is tender.
Allow the mixture to cool slightly, then pour into a blender and blitz until completely smooth. Set aside.
While the sauce mixture is simmering in the pot, cook your pasta in generously salted water until al dente. Reserve 1 cup of pasta water, drain the pasta, but do not rinse.
Add the blended cauliflower "cheese" sauce to a large saucepan (big enough to accommodate the sauce and pasta). Rewarm the sauce on low heat. Add the cooked pasta and apple cider vinegar and stir well.
Season with salt and pepper. Use the reserved pasta water to thin the sauce to your desired consistency.
The leftovers warm up really well with a splash of water and a dash of salt.
Serving suggestions:
Add steamed broccoli or other veggie of choice.
Use it as a cheese sauce accompaniment for any dish.
Pour into a casserole dish, sprinkle bread crumbs on top and bake in the oven for 30 mins at 175 C (350 F) or until heated through and browned on top.
Comments
Post a Comment