More Vegan Mac and Cheeze!

Getting real up-close and personal with this mac and cheeze. 

Warm, cheezy, creamy and well-coated, that's what I look for in a mac and cheeze. And that's exactly what this one has going for it! There are so many variations on mac and cheeze and we plan to try them all.

This recipe uses cauliflower as the main ingredient and it is the perfect base for a cheeze sauce. Cauliflower is one of my all-time favourite vegetables. It's so versatile! When you roast it you barely have to do anything at all to bring out its sweet, nutty flavour. But in something like this, the cauliflower takes on whatever flavour you add to it while providing tons of nutrition.

This is our favourite vegan cheeze sauce - it's an awesome standby when we're having those mac and cheeze cravings, which creep up more than we'd like to admit. We hope you'll love this one too!

Cauliflower Macaroni and Cheeze

adapted from Making Thyme for Health

Ingredients

2 tbsp olive oil

1/2 cup onion, diced

3 cloves of garlic, minced

1 medium cauliflower, chopped

1/2 cup vegetable broth

1 cup unsweetened original almond milk

3/4 cup nutritional yeast

1 tsp tumeric

1 tsp salt

3 tbsp white vinegar

8 oz macaroni, cooked

Directions

Heat olive oil in a large pot over medium and add onion once the oil is hot. Sprinkle a pinch of salt over the onion and cook, stirring frequently, until softened. Add garlic and cook until fragrant.

Add cauliflower, broth and milk to the pot. Bring to a boil and then lower the heat to a simmer. Cook the cauliflower until softened and you can pierce it with a fork easily, about 15-20 mins. Remove from heat and let cool.

Pour the cauliflower mixture and remaining ingredients into a blender. Blend until completely smooth. Taste and adjust seasonings accordingly.

Pour the sauce over the cooked pasta and stir to coat.

Enjoy!