Vegan Cauliflower Mac & Cheese

• Vegetarian

• Produce

  • 2 Carrots, large
  • 1 large head Cauliflower
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 4 cups Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 cup Nutritional yeast
  • 1 Paprika
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese, vegan

• Liquids

  • 1/3 cup Water

Found on veganinsanity.com

Description

Ingredients

• 4 cups elbow macaroni
• 1 large head cauliflower, chopped
• 2 large carrots, peeled and chopped
• ½ cup nutritional yeast
• ⅓ cup extra virgin olive oil
• ⅓ cup water
• 1 tbsp lemon juice
• ½ tsp onion powder
• ½ tsp garlic powder
• 1½ tsp salt
• ¼ tsp freshly ground black pepper
• Paprika, as garnish (optional)
• Vegan parmesan cheese (optional)
• 8 oz. pasta (or ½-1 cup per person)
• 4 medium garlic cloves, minced
• ½ cup tomatoes, diced
• 2 tbsp avocado oil
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• ½ tbsp lemon juice
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 large garlic cloves, minced
• 1 medium carrot, chopped small
• 5 cups cauliflower, chopped
• ½ small onion, chopped small
• ½ cup packed spinach, coarsely chopped
• 1 tomato, seeded and chopped small
• 4 cups diced tomatoes
• 2 tbsp tomato paste
• 3 tsp basil
• 1 tsp oregano
• salt and pepper, to taste
• 1½ cups fresh basil
• ⅓ cup extra virgin olive oil (or hemp oil)
• 1 cup pine nuts*
• 4 medium garlic cloves
• ⅓ cup nutritional yeast
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1¼ cups water
• 1 cup raw cashews, soaked for at least 2 hours
• 3 tbsp lemon juice
• heaping ¼ tsp paprika
• heaping ½ tsp onion powder
• heaping ½ tsp garlic powder
• 1½ tsp salt
• 1 large roasted red pepper
• ¼ cup nutritional yeast
• 3 cups pasta noodles of your choice (I used spelt spiral noodles)
• ½ tbsp extra-virgin olive oil
• Veggies of choice (I just used spinach to keep things simple, but you could also add mushrooms, bell peppers, and more!)
• 3 garlic cloves, minced
• Salt & freshly ground black pepper, to taste
• 2 cups pasta sauce (homemade or store-bought)
• 1 box lasagna noodles (buy oven-ready to save some time)
• 1 batch vegan ricotta cheese (link at end of post)
• 1-1½ cups vegan cheese shreds (I used Daiya Mozzarella)
• 2 cups elbow macaroni*
• 1½ cups raw cashews, soaked for at least 1 hour
• 1 small garlic clove, minced
• 3 tbsp lemon juice
• ¾ cup water
• 1½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup nutritional yeast
• ¼ tsp paprika
• ¼ tsp turmeric
• ½ tsp dijon mustard
• pinch of cayenne pepper
• paprika for garnish (optional)
• Pasta of choice
• 1 large or 2 small garlic cloves
• ½ cup fresh basil
• 7-8 sun-dried tomatoes*
• 1 tbsp nutritional yeast
• ⅓ cup extra virgin olive oil
• 3 tbsp walnuts
• ½ tsp salt
• ¼ tsp freshly ground pepper
• ¼ cup water + more if needed

Directions

• Cook pasta according to package directions, drain, and set aside.
• Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower and carrots. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
• Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process/blend until smooth.
• Add cheese sauce to your pot full of drained pasta and mix well.
• Serve, with a sprinkle of vegan parmesan cheese and some paprika, if desired.
• Boil pasta according to package directions.
• Heat oil in a large pan over medium heat. Once warm, add garlic and cook until lightly browned, then add in the tomatoes and cook for another few minutes (3 or 4).
• Drain your cooked pasta and add it to the pan. Mix everything together, and then add in your basil, parsley, lemon juice, salt and black pepper. Mix again.
• Serve immediately.
• Heat oil in a large pot over medium heat. Add garlic, chopped carrot, cauliflower, and spinach, and cook for about 5 minutes, or until the garlic has lightly browned.
• Add remaining ingredients, bring to a boil, then reduce heat to low, cover and cook for about 45 minutes, or until the largest piece of cauliflower can easily be pierced with a knife.
• Remove from heat and pour into a blender, or use a stick blender, and blend/pulse until you reach your desired consistency (I made mine a bit chunky).
• Serve over pasta and garnish with fresh parsley or basil, if you wish.
• Add all ingredients to a food processor and process until just a little bit chunky. Set aside.
• Add all ingredients to a food processor or high-powered blender and process/blend until smooth. In a small saucepan on low-medium heat, warm the cheese sauce, whisking constantly for about 5 minutes, or until thickened. Set aside.
• Cook according to package directions. Set aside.
• Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it.
• Season with a bit more salt & pepper, if desired.
• Preheat your oven to 400F.
• Heat oil in a pan over medium heat, then saute your vegetables until they are cooked to your liking. Add in the minced garlic and cook for a few minutes more. Season well with salt & pepper.
• Add a layer of pasta sauce to the bottom of a 9x13 baking dish. This will help prevent the lasagna noodles from sticking to the dish.
• Add a layer of noodles, vegan ricotta cheese, and some vegetables.
• Repeat with more pasta sauce, noodles, ricotta cheese and vegetables, until all of your ingredients are gone.
• Top with vegan cheese shreds, cover the pan with foil (poke a few holes in the top to allow steam to escape), and bake for about 40 minutes.
• Remove from oven, take off the foil, and broil for another 5 minutes or so, until the lasagna is lightly browned.
• Cook pasta according to package directions.
• While your pasta is cooking, add the rest of the ingredients (raw cashews, garlic, lemon juice, water, salt, pepper, nutritional yeast, paprika, turmeric, dijon mustard and a pinch of cayenne pepper) to your blender or food processor. Blend/process until smooth. It should be thick when its ready.
• Once your pasta has finished cooking, drain, reserving ⅓ cup or so of the cooking water, then add back to the pot, with the cooking water. Mix in the cheese sauce until all of the sauce is evenly distributed.
• Serve, with some fresh parsley and more paprika sprinkled on top, if desired.
• Prepare pasta according to package instructions.
• While pasta is cooking, you can prepare the pesto. In a food processor or high-powdered blender, add garlic, basil, sun-dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and ¼ cup water.
• Processed until smooth, scraping down the sides of the processor/blender and adding more water as necessary.
• When pasta has finished cooking, drain, and return to pot. Mix in the pesto, plate, and serve, topped with vegan parmesan cheese, if desired.