At this point we have so many macaroni and cheese recipes on this blog that we should have a Mac and Cheese tag.
No shame in the carb game I say, and when your cheese is made from cauliflower, you really can't go too wrong. Throw in some veg that you have on hand and bob's your uncle!
This is our favorite recipe thus far. We may have eaten it once a week for the past four weeks. Seriously, we have no shame. We've been rotating between using shells and wagon wheels. Aren't wagon wheels the most fun pasta shape?
We hope that you'll enjoy this recipe as much as we do!
Vegan Cauliflower Shells and Cheese with Veggiesadapted from Chloe Flavour
Ingredients12 oz cauliflower florets5 cloves garlic4 tbsp olive oil2 1/2 tsp sea salt1 package pasta (shells, wagon wheels, or macaroni)1 1/2 cups water1/2 cup raw cashews, soaked for at least half an hour2 tbsp lemon juice1/4 tsp mustard powder
Veggies2 tsp olive oil1 zucchini, quartered and sliced1 jalapeno, finely chopped
DirectionsPreheat oven to 425 degrees F.
Place the cauliflower on a baking sheet and sprinkle with olive oil and 1/2 tsp salt. Move the cauliflower around to coat it. Roast for 30 minutes or until soft/tender.
Cook the pasta, drain, return to the pot, and set aside.
While the cauliflower and pasta are doing their things, heat 2 tsp of olive in a small pan and add the veggies. Cook until browned.
Remove the cauliflower from the oven and strain the cashews. Once the cauliflower is cool add it to a high speed blender with the water, cashews, lemon juice, remaining salt and mustard powder. Blend until smooth and creamy.
Pour the sauce over the pasta and return to the element on low to heat through, stirring constantly. Remove from the heat and add the veggies. Mix through.
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