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Cauliflower Mac & Cheese

Meal planning
Plant based
Vegan
Cauliflower Mac & Cheese
Carbs 52g
Time 45 mins
Calories 600
Serves 5 people
Veg Servings 1

Ingredients

  • 1 Pouch Fullgreen Riced Broccoli & Cauliflower
  • 350g spiral pasta or macaroni
  • 250g cashews
  • 250ml vegetable stock + 200ml boiled water
  • 1/4 cup nutritional yeast
  • 2 tsps English mustard
  • 2 Tbsp Apple cider vinegar
  • 2 tsps onion powder
  • 1 large garlic clove
  • 1 tsp Salt
  • 1 tsp pepper
  • Paprika - a generous pinch
  • 1 Tbsp Olive oil
  • 1 1/2 cups Kale, chopped
  • 2 Tbsp vegan butter
  • 1/2 cup Breadcrumbs

Method

  1. 1 Pre heat the oven to 190C
  2. 2 Add the cashews to bowl. Combine the stock and boiling water and pour over the cashews. Leave to soak for about 5 minutes.
  3. 3 Cook the pasta according to packet instructions, minus 1 minute of cooking time. Meanwhile, make the sauce.
  4. 4 Add the cashews and the stock they are soaking in to a blender, along with the nutritional yeast, paprika, mustard, vinegar, onion powder, garlic, salt, pepper and oil. Blend on a high speed until completely smooth.
  5. 5 Drain the pasta when it is cooked. Put it back in the pan and add the kale, cauliflower rice and cashew sauce.
  6. 6 Mix together so everything is covered in sauce then transfer to a baking dish. Melt the butter in a bowl, then add the breadcrumbs and mix.
  7. 7 Cover the pasta with the breadcrumbs and sprinkle a little extra paprika on top. Bake for 10 - 15 minutes until the breadcrumbs start to brown.
  8. 8 Serve with veggies or a leafy green salad and enjoy!

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