Recreate a childhood favorite with a nourishing twist using this comforting vegan mac and cheese recipe from Elizabeth Eats Season 1, Episode 2. Host Elizabeth Rider demonstrates how to craft a rich, non-dairy cheese sauce without relying on highly processed soy or artificial fillers. By blending roasted cauliflower, soaked cashews, and nutritional yeast, you can easily prepare a healthy vegan mac and cheese that satisfies your cravings. This plant-based mac and cheese recipe offers a guilt-free alternative that is both gluten-free and packed with whole-food nutrients.
Key Culinary Takeaways
- Learn to build a velvety non-dairy cheese sauce using a base of roasted cauliflower and soaked cashews.
- Discover how to bake and broil your dairy-free mac and cheese in individual ramekins with panko breadcrumbs for a perfect, crispy texture.
- Master the art of seasoning with nutritional yeast, sautéed shallots, and garlic to mimic the savory depth of traditional cheese.
Begin your exploration of wholesome comfort food and start cooking along with the full recipe below.
Ingredients
- 1 head cauliflower (about 1 lb)
- 2 tbsp olive oil
- 1 cup raw, unsalted cashews (soaked overnight or for 1 hour in hot water)
- 2 cloves garlic
- 1 large shallot
- 2 tbsp nutritional yeast
- 2 cups of gluten-free or whole grain pasta of your choice
- Sea salt and black pepper
Directions
- Preheat oven to 400°F (200°C). Fill a medium pot with water and a pinch of salt, then heat on the stove.
- Chop cauliflower florets into equal-sized pieces, coat with olive oil and sea salt, and bake for 30-40 minutes until soft.
- Sauté finely chopped shallot and garlic in olive oil over medium-low heat until translucent.
- Boil your pasta according to package directions, strain, and set aside.
- To make the cashew cream base, blend soaked cashews and 3/4 cup water in a high-speed blender until smooth.
- Add a pinch of salt, black pepper, nutritional yeast, the roasted cauliflower, and sautéed aromatics to the blender and blend.
- Combine the cooked pasta and warm sauce in a large mixing bowl, stirring until completely coated. Serve immediately or store in the refrigerator.
Note: For a baked vegan mac n cheese, spoon into ramekins, top with panko breadcrumbs, and broil for 3 to 4 minutes.
