I have made this recipe with unsweeted almond milk and it also came out very good. With the addition of the rest of the ingredients, you can’t really discern soy, oat, or almond flavor in the finished sauce. Using other types of plant-based milk is okay for vegan cheese sauce as long as they are unsweetened.
CAULIFLOWER AND CASHEW MAC AND CHEESE MAC
I made my mac and cheese with oat milk instead of cow’s milk in this dish. It’ll be creamy, tasty, and dang close to cheesy. If you’re worried the outcome will be too “veggie” – trust me, it won’t. It’s a great way to sneak in some extra Vitamin C and Vitamin K to your body! If you don’t have cauliflower stems, the cauliflower florets will also work just fine! But if you have a choice I say use your stems. You don’t need to peel the outer layer of the stems, since they’ll be cooked until soft and blended into a puree later on. It amounted to about 2 cups, after I chopped it into dice-sized pieces.
In this recipe I used the stems from a single head of cauliflower. Next time you use cauliflower in a recipe, put the (trimmed) stems back in the bag and save them for this recipe! You can even store them in the freezer. I’m seeing a lot of cauliflower recipes that say to use the florets only.Ĭauliflower florets are great, but what about the stems? We can eat them, too! This whole recipe started with me having some leftover cauliflower stems that I didn’t want to throw out. Here are some of the ingredients I used to make this delicious vegan mac. Then you’ll add some “cheese” sauce, only we won’t be using ANY cow’s milk, cheese, or butter.
In order to make a plant-based version of macaroni and cheese in the Instant Pot or on the stove, you’ll need to cook some vegan pasta as usual, by heating it up in water until it has absorbed enough to become soft. Instant pot vegan mac and cheese, so easy and so good! It’s easy, kid friendly, and the sauce is made of veggies. This Instant Pot macaroni is one of the best plant based meals to cook for your family.
Add any kinds of frozen veggies – peas, peas & carrots, vegetable medley, edamame, spinach, etc.Replace the cauliflower with squash or pumpkin cut up into small chunks.There are many different ways you can make this mac aside from the “standard” cauliflower sauce method I describe in the recipe below.
CAULIFLOWER AND CASHEW MAC AND CHEESE HOW TO
They ate all the mac and cheese that I made! And they couldn’t believe when I said it doesn’t have any milk or cheese in it.Īnother plant based recipe for the win! How To Make Vegan Instant Pot Mac And Cheese Well, they both ended up loving it so much that they each ate 3 bowls full. I said I wasn’t sure if they’d like it, but if they want more they can have some. But when they got to their seats, there was just a little bit of mac in their bowls. I told my kids, “Lunch is ready! Come eat!” and they came to the table. Which was weird since there were no peas in the sauce.Īfter a few iterations, I finally got it to taste just right. The first time they tasted my cheese sauce, my eldest made a face and said it tasted like peas. So I summoned my brave taste testers into the kitchen a few times while I worked out the kinks in my vegan mac and cheese recipe. Their opinion on how my food tastes matters, because if they don’t like it, they won’t eat it! When it comes to making new recipes at home, my kids are always my most important critic. Serve hot with hot sauce on the side if using.A comforting classic, this vegan instant pot mac and cheese tastes just like mama used to make, minus the milk and cheese! Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Strain, reserving 1 cup of pasta water.Īdd the pasta to the sauce and stir to combine. Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions.
Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Heat the oil in the saucepan over medium heat. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Put the cauliflower and 1 cup water in a small saucepan over medium heat.
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