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25-Minute Cauliflower Mac and Cheese with Cashews (Vegan) Recipe

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4.3 from 8 reviews

This 25-Minute Cauliflower Mac and Cheese with Cashews is a creamy, vegan twist on the classic comfort food. Using cauliflower and cashews, blended into a rich cheese sauce, this dish offers a flavorful and nourishing alternative that’s dairy-free and packed with wholesome ingredients. Ready in just under half an hour, it’s perfect for a quick, satisfying meal.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 2 cups cauliflower florets
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped

Cheese Sauce Ingredients

  • 2 tbsp coconut oil
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tbsp white miso
  • 1 tsp fine sea salt
  • Pinch turmeric (optional for color)
  • 1 cup cashews

Pasta

  • 1 lb macaroni noodles

Seasonings for Serving

  • Pinch pepper
  • Pinch paprika (optional)

Instructions

  1. Prepare the Ingredients: Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil for cooking the macaroni noodles.
  2. Sauté Aromatics: Melt the coconut oil in a large deep skillet over medium heat. Add the finely chopped shallot and garlic and cook for about 5 minutes until softened and fragrant.
  3. Make the Sauce Base: Pour in the unsweetened almond milk, nutritional yeast, Dijon mustard, white miso, fine sea salt, and optional turmeric. Bring the mixture to a simmer on medium-high heat, whisking well to combine all ingredients evenly.
  4. Cook Cauliflower and Cashews: Add the chopped cauliflower florets and cashews into the skillet. Cover with a lid and let it simmer for 15 minutes until the cauliflower is very tender.
  5. Blend the Sauce: Transfer the cauliflower and cashew mixture to a high-speed blender. Blend until completely smooth and creamy. Pour the cheese sauce back into the skillet.
  6. Cook the Pasta: While the sauce simmers and blends, cook the macaroni noodles in the boiling water until al dente, approximately 7 minutes. Drain the pasta thoroughly.
  7. Combine and Serve: Add the cooked noodles into the skillet with the cauliflower cheese sauce. Stir well to combine everything evenly. Serve the mac and cheese in bowls, garnishing with a pinch of pepper and optional paprika for an extra touch of flavor and color.

Notes

  • For a nut-free alternative, consider using sunflower seed butter instead of cashews, but this will impact texture and taste.
  • Turmeric is optional but adds a beautiful golden hue to the sauce.
  • Make sure to soak cashews for at least 2 hours or boil them for 10 minutes before using for easier blending and creamier texture if you use raw cashews.
  • If you prefer a thicker sauce, reduce the almond milk slightly or simmer the blended sauce for a few extra minutes to reduce.
  • This dish can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/25-minute-cauliflower-mac-and-cheese-with-cashews-vegan-recipe/