Time: 50 min.
Complexity: easily
Servings: 6

This low-fat, dairy-free version of classic American mac 'n' cheese gets the flavor just right, thanks to a velvety yellow sauce, puréed cauliflower, vegan cheddar, and turmeric. To give the sauce a savory, cheesy flavor with a nutty, umami-infused finish, miso paste and nutritional yeast are added to the vegan cheddar.

Ingredients:

• 3 cups finely chopped cauliflower florets
• 2 tsp extra-virgin olive oil
• 1 large shallot, chopped
• 1 large clove of garlic, minced
• Juice of 1 small lemon (about 2 tbsp)
• 1 tbsp white or yellow miso paste
• 2 tsp hot mustard
• 0.5 tsp ground cayenne pepper
• 1/8 tsp ground turmeric
• 3/4 cup plain unsweetened almond or other plant-based milk
• 1/4 cup nutritional yeast
• 2 teaspoons firmly packed brown sugar
• 280 g grated vegan cheddar (about 2.5 cups)
• 450 g of pasta horns
• Hot sauce for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta, cauliflower, miso (soybean paste), lemon juice, almond milk, ground cayenne pepper, turmeric, mustard, hot sauce

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Preparation:

Step 1
• In a large saucepan, bring water to a boil.
Step 2
• Place the cauliflower in a small saucepan, cover with 1 cup of water, and place over medium heat. Cover, bring to a simmer, and cook until the cauliflower is completely softened, about 20 minutes. Transfer the cauliflower and all the liquid to a food processor and set aside. Wipe out the saucepan.
Step 3
• In the same saucepan, heat the oil over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne pepper, and turmeric until smooth. Gradually whisk in the almond milk, nutritional yeast, and brown sugar and bring to a simmer. Remove from heat.
Step 4
• Blend the cauliflower until smooth. With the food processor running, gradually add the warm milk mixture and blend until creamy. Transfer the cauliflower sauce to a large saucepan over medium heat. Add the vegan cheddar and stir until melted.
Step 5
• Meanwhile, add the pasta to boiling water and cook according to package directions. Pour off 1 cup of the cooking liquid and drain in a colander.
Step 6
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved pasta liquid if the sauce is too thick. Season with salt to taste. Serve the mac and cheese hot, drizzled with hot sauce if desired.

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