Hidden Veggie Mac ‘n’ Cheese

Oct 23, 2021 The Wild Vegans

1/2 medium (1lb / 16oz) head cauliflower, broken into florets
2 large carrots, peeled and chopped
1 large Yukon gold potato
1 lb. elbow macaroni (we love Banza brand and Tolerant organic pastas, both are grain free)
1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
3/4 cup nutritional yeast
2 tbsp. vegan butter (soy-free if necessary), melted
2 tsp. white soy miso (or chickpea miso)
1 tsp. Salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. Turmeric (for color)
1/4 tsp. mustard powder
Salt and black pepper to taste
Pepita Parmesan, optional

In a medium pot, cover the cauliflower, carrots, and potatoes with water. Bring to a boil and cook the vegetables for 8 to 10 minutes, or until easily pierced with a fork. Remove from the heat and set aside to drain. Place aside.
Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.
Place the vegetables in a food processor or blender with the milk, nutritional yeast, butter, miso, onion powder, garlic powder, salt, turmeric, and mustard powder. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.

You may also like...