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A delicious vegan version of mac and cheese, creamy and flavorful with the addition of cauliflower.
Ingredients
- large head cauliflower: 1 piece (chopped)
- pasta noodles: 1 pack
- extra-virgin olive oil: 1 Tbsp
- yellow onion: 0.5 piece (chopped)
- nutritional yeast: 0.5 cup
- vegetable broth: 0.33 cup
- lemon juice: 1 Tbsp
- garlic powder: 0.5 tsp
- salt: 1.5 tsp
- freshly ground black pepper: 0.25 tsp
- Smoked paprika: 0 piece (for garnish)
Metric Conversion
Stages of cooking
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In a large pot of boiling water, cook the cauliflower for 15 minutes, or until fork-tender. Drain.
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While the cauliflower is cooking, cook the noodles according to the package instructions. Drain the noodles, but do not rinse.
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While the cauliflower and pasta are cooking, warm the olive oil in a medium saucepan over medium-low heat. Add the onions and cook for 10 minutes.
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In a high-speed blender, blend the cauliflower, onions, nutritional yeast, broth, lemon juice, garlic powder, salt, and pepper until smooth.
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In a large bowl, combine the noodles with the sauce. Stir to coat evenly. Garnish with the paprika.
