Easy Vegan Mac and Cheese

Total cooking time: 45 minutes | Serves:  2| Easy

Ingredients

• 220g dried macaroni
• 1 small head cauliflower (about 250g), cut into florets
• 1/2 head broccoli, cut into florets
• 180ml almond milk
• 50g unsalted cashews, chopped and soaked for at least 2 hours
• ½ red onion, chopped
• 2 garlic cloves, minced
• Juice from ½ lemon
• 3 tbsp olive oil
• 1 tbsp nutritional yeast
• 3 tbsp water
• 1 tbsp turmeric
• 2 tbsp paprika powder
• 1 tsp nutmeg
• Salt and pepper to taste

Method

1. Cook pasta according to package directions, drain, and set aside.

2. Heat 2 tbsp olive oil in a pan over medium heat. Add in the chopped garlic and onion and sauté for about 5 minutes. Add turmeric, paprika and nutmeg and sauté for another minute.

3. Pour in the almond milk, while stirring continuously. 

4. Add cauliflower, cashews, lemon juice, nutritional yeast, 1 tbsp water and season with salt and pepper. Bring to a boil then reduce heat, cover with a lid and cook for about 20 minutes. 

See Also

Meal Prep Idea: Vegan Lentil Bolognese

5. In the meantime, heat 1 tbsp olive oil in a separate pan over medium heat. Add the broccoli florets, season with sea salt and pepper and add 2 tbsp water. Cover with a lid and cook for 5 minutes, until the broccoli is crisp-tender. Set aside.

6. Once the cauliflower is soft, use a hand blender or transfer to a food processor to blend until you’ve got a smooth sauce. Add another 1-2 tbsp almond milk if the sauce is too thick. Add in the pasta and broccoli and mix well. Season with some more salt and pepper if needed.