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Easy Dairy Free Cauliflower Mac and Cheese {vegan + paleo}

5 from 1 reviews

Easy dairy free cauliflower mac and cheese is the healthiest and most delicious way to satisfy your comfort food cravings without any regrets!

Ingredients

for cauliflower base

for cauliflower cashew cheese sauce

for garnish

Instructions

  1. Soak cashews in boiling water for at least 30 minutes while you prepare the cauliflower. 
  2. Cut cauliflower into equal, bite size pieces. 
  3. Bring about 1/4 inch of water to a boil in a large, shallow frying pan. Add 1/4 tsp salt and cauliflower florets. 
  4. Turn heat down to medium high, cover and cook for about 6-8 minutes, stirring every 2 minutes so,  until fork tender but not falling apart. 
  5. Remove all but 1 cup of the cauliflower using a slotted spoon. Set aside to drain in a colander or on a cutting board lined with a towel. Cook remaining cauliflower for another 3 or so minutes, until very soft, and falling apart. Add more water if the water in the pan starts to evaporate too quickly and pan is becoming dry.
  6. Move soft cooked cup of cauliflower to a blender or food processor along with soaked and drained cashews, nutritional yeast, lemon juice, mustard, garlic powder, turmeric and sea salt along with the first 1/3 cup of hot water. Blend on high until smooth, adding more hot water if needed. You want the final consistency to be pourable, but still thick. I only ended up adding about 1 additional tablespoon. 
  7. Wipe out skillet that you used to steam cauliflower and heat to medium heat with 1 tsp olive oil. Add drained cauliflower florets back to the pan along with 1/4 tsp salt and a few grinds of black pepper. Stir to coat in olive oil and salt and pepper.
  8. Pour sauce over cauliflower, toss gently with a spatula to coat. Taste and season with more salt if needed. Top with a little cracked black pepper, paprika and fresh herbs if using. Serve hot, but can be made ahead and easily re-heated. 

Notes