Who doesn’t love mac and cheese? My kids are always asking for it and it is one of those things that I don’t like to give them on a regular basis just because it is not very nutritious. I have found a way to make all of us happy. The base of this cheese sauce is cauliflower. It comes out super creamy and cheesy tasting. I feel a lot better about the kids eating this version of mac and cheese and the kids are happy because I let me have it a lot more.
Vegan Macaroni and Cheese
1 small head of cauliflower cut into florets
2 TBSP Earth Balance Butter
1 Cup Nutritional Yeast
1 tsp garlic powder
1/2 tsp tumeric (optional of color)
juice of 1/2 a lemon
2 tsp salt
2 TBSP tomato paste (ketchup will work too)
1 1/2 cup of non dairy milk
1 lb whole wheat pasta (any small shape)
1 cup whole wheat bread crumbs
Preheat the oven to 375. Steam the cauliflower until it is very soft. Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked. When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth. You will probably have to do this in batches. Lightly butter a large baking dish. Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta. Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned. Remove form the oven and let cool for at least 5 minutes before serving.