This Cauliflower Mac and Cheese is easy to make using cauliflower florets and a deliciously creamy vegan cheese sauce. It’s the perfect low-carb, keto dinner when you’re craving this classic comfort dish without the pasta.
Cauliflower | Winter Squash Carrot | Cashews | Nutritional Yeast Unsweetened Almond Milk | Salt Dijon Mustard | Garlic Powder Onion Powder | Cayenne Pepper Cheddar | Chives | Parsley
Bring a large pot of water to a boil, add the cauliflower florets and cook for 5 minutes. Drain then transfer to a baking pan or casserole dish.
Add the squash and carrots to the boiling pot and cook until tender and soft. Drain and transfer to a high-speed blender. Add in cashews, milk, nutritional yeast, mustard and seasonings, and blend until smooth.
Pour the sauce over the cauliflower and toss to coat evenly. Sprinkle with vegan cheddar cheese if using and bake in a preheated oven for 20-25 minutes.
Garnish with finely chopped chives, parsley and toasted cashews and serve warm.