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Spiced Cauliflower Vegan Mac ‘n Cheese

  • 15 min
    Prep Time
  • 1 hr
    Total Time
  • 4 people
    Serves
  • 582 per 1 serving
    Calories

Ingredients

  • 1 cup raw cashews, soaked (soak the cashews overnight, or "flash soak" them in hot water for 1-2 hours)
  • 8 ounces uncooked shell shaped pasta (such as elbows, bow-ties or penne)
  • 1 head cauliflower, chopped into florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup nutritional yeast
  • 1 lemon, juiced
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Pacific Foods™ Organic Low Sodium Vegetable Broth

Instructions

  • Step 1

    Soak cashews, either overnight, or flash soak them in water you've boiled for 1 to 2 hours. Cook your pasta according to the instructions on the box.  Drain the pasta but do not rinse.

  • Step 2

    Preheat your oven to 425°F. and prepare a baking sheet by lining with parchment paper. Toss your cauliflower florets in first amounts of oil, cumin, turmeric, salt, and pepper. Spread the florets out on the baking sheet so that they all have room to breathe, and roast in the oven, tossing a few times throughout, for about 40 minutes or until the florets are golden and crispy.

  • Step 3

    For the sauce, start by adding your cashews, nutritional yeast, lemon juice, garlic cloves and second amounts of oil, cumin, turmeric, salt and pepper to your blender. Blend to incorporate the ingredients slightly. It should not look cute at this point. Now, add the broth. Blend until the sauce is completely smooth. Season it to taste with salt and pepper.  

  • Step 4

    Add the sauce to your cooked pasta. Mix until the sauce is well incorporated into the pasta and its crevices.  Top the mac ‘n cheese with the roasted cauliflower. Enjoy! 

Made Specifically With

All Products
Calories 582
Total Fat 27 g
Sat. Fat 5.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 549 mg
Total Carb 69 g
Dietary Fiber 8 g
Sugar 8 g
Protein 19 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 30 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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