Creamy mac & cheese made with cauliflower and cashews
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 12(click to scale)
Calories 200kcal
Ingredients
2gallonswater
2tspkosher salt
2lbdry whole grain elbow macaroni pasta
2headsfresh cauliflower
2cupssalted cashews
1/4cupextra virgin olive oil
2eachfresh shallotsminced
4eachfresh garlic clovespeeled and minced
2TbspDijon mustard
1Tbsptomato paste
1/2tspkosher salt
1/4cupnutritional yeast
1/4cupfresh lemon juice
Instructions
Add water and first listed salt to a stockpot and bring to a boil. Add pasta and stir as needed. Cook pasta for about 8-10 minutes, until al dente. Once cooked, drain pasta and reserve cooking water.
Cut cauliflower into evenly sized 1 inch pieces. Use the majority of the stem and core also. Rough chop cashews. In a large skillet over medium-high heat add oil and shallots. Stir and cook until soft, about 3-5 minutes. Add cauliflower and cook for 3-4 minutes. Add garlic and cook for 2 more minutes while stirring. Add mustard, tomato paste, second listed salt, nutritional yeast, lemon juice, about 3 Tbsp. reserved pasta water per serving and cashews. Cover and reduce heat to medium-low and cook until cauliflower is fork tender, about 15-20 minutes.
When cauliflower is done, add, in batches, to high-speed blender and blend on low to incorporate then increase speed gradually to high and blend until completely incorporated and smooth.
In a large pot or pan over low heat, add cauliflower cheese sauce to pasta and mix well. Stir well and add reserved pasta water, as needed, to desired thickness.