Cauliflower Mac and Cheese
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. Grain-free, gluten-free, dairy-free and great for meal prep.
Ingredients
- 1 large cauliflower , chopped into florets
- 1/2 cup favorite winter squash , peeled & diced - we like butternut, kabocha or a sugar pumpkin
- 1 small carrot , peeled & sliced into rounds
- 1 cup cashews , soaked in boiling or very hot water for 20 minutes
- 1 ¼ cups unsweetened almond milk or other non-dairy milk
- 1 cup nutritional yeast
- 1 tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Pinch cayenne pepper
For the topping:
- ½ cup vegan cheddar , optional (may sub with regular cheese if not vegan or dairy-free)
- Finely chopped chives and parsley
- ½ cup cashews finely chopped and toasted
Instructions
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Preheat oven to 350F. Bring a large pot of water to boil, add the cauliflower florets and cook for 5 minutes. Use a slotted spoon to transfer the cauliflower to a collander and drain then transfer to a baking pan or casserole dish.
To the same pot of boiling water, add the squash and carrots and cook until tender and soft. Drain and transfer to a high speed blender.
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Drain the cashews and add to the blender along with the milk, nutritional yeast, mustard, garlic, onion, salt and cayenne pepper. Blend until smooth.
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Pour the sauce over the cauliflower and toss to coat evenly. Sprinkle with vegan cheddar cheese if using and bake in the oven for 20-25 minutes. The sauce should be bubbling and thick.
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Garnish with finely chopped chives, parsley and toasted cashews. Serve warm.