A delicious macaroni cheese that will surprise you for its outstanding tastiness, and the best of all is that is absolutely vegan, meaning that there is no animal products, but with a mix of ingredients that will replace all of those flavors!
Send some love to begoodorganics.com where we found this delicious recipe!
Boil the jug with water, preheat the oven on fan bake at 200°C (390°F), and chop your cauliflower into bite-sized pieces.
Put the pasta in a pot and cover with boiling water, then place the cauli on top in a steamer attachment if you have one. Cook for 5-7 minutes. If you don’t have a steamer you can cook the cauli in a separate pot with 1/2 cup of extra boiling water.
Heat the oil in a large flat pan (oven-proof if possible), and saute the onion and garlic for five minutes until light brown and caramelised.
Blend all the topping ingredients in a blender until they form a crumb but still with some texture – set aside.
Drain the pasta and cauliflower reserving 2 cups of cooking water. Pour the pasta into the pan with the onions while still on a low heat.
Meanwhile put the cauli in your blender with the 2 cups of cooking water and all remaining sauce ingredients (cashews, nutritional yeast, mustard, pepper and salt). Blend until super creamy then pour into your pasta pan and stir while still on low for 2 minutes until everything heats through and the sauce begins to thicken.-
Pour over the sunflower seed topping, then bake in the oven for 10 minutes until golden and crunchy on top.
Serve with a simple garden salad and get in quick if you want any chance of seconds!
By VeggieSouls
