Plant-Based Cauliflower-Mushroom Mac & Cheese

Plant-Based Cauliflower Mushroom Mac & Cheese

INGREDIENTS

·      ½ cup sesame oil

·      ½ onion finely chopped

·      3 tbsp nutritional yeast

·      3 tbsp Bragg liquid soy seasoning

·      1 tbsp classic regular mustard

·      2 tsp ground turmeric

·      1 tbsp hot sauce (Frank’s / Louisiana / Sriracha)

·      4 cloves garlic pressed or thinly sliced

·      ½ tsp salt

·      2 cups plain, unsweetened almond / cashew / oat milk

·      2 tbsp white or yellow miso

·      3.5 cups riced cauliflower florets (can come frozen) 12 oz

·      ¾ cup cashews (roasted or raw) blended / ground / finely chopped - (walnuts can also be used as a substitute or in addition to the cashews)

·      1 pound of macaroni or other type of pasta of choice

·      2 tbsp apple cider vinegar

·      1 - 2 cups mushrooms sliced and fried separately

·      1 - 2 cups broccoli chopped and cooked separately by adding to the mushrooms near the end (optional)

Make enough for 4 large servings.

INSTRUCTIONS

1.     Heat half the oil and fry mushrooms separately. Add broccoli at the end to cook until glistening. Set aside for later.

2.     In a different pan, heat the oil and cook onions until slightly soft over medium heat.

3.     Add the nutritional yeast, mustard, turmeric, hot sauce, garlic, and salt. Stir and cook for about 45 seconds, or until fragrant.

4.     Add the plant-based milk, stir and bring to a steady simmer.

5.     Add the miso, cauliflower, and cashews to the pan, reduce the heat to medium-low, and partially cover the pan. Continue to cook, stirring occasionally about 20 minutes.

6.     Let the mixture cool slightly approx 10 minutes. Add the mixture to your blender and blend until completely smooth.

7. Add the pureed cauliflower mac and cheese sauce back into the saucepan and re-heat at medium low. Cook, stirring frequently, until gently simmering.

8.     Meanwhile, cook your pasta in a pot of generously salted water. Cook until al dente, according to package instructions.

9.  Set aside about 1 cup of the pasta cooking water, then drain and leave the pasta in the strainer.

10.  Stir in the cooked pasta with the sauce.

11. Add in the apple cider vinegar, the fried mushrooms (and broccoli) and keep adding little splash of the pasta water to mixture until it comes to the consistency you prefer.

12.  Continue to cook until the sauce is slightly thickened onto the pasta. Add more of the pasta water to thin out the sauce as needed.

13.  Season to taste with additional salt and pepper or hot sauce and serve immediately. Garnish with parsley or green onions. Vegan Hemp-Chili Crumble is also an option for a topping.