I am so excited to share this recipe for dairy-free mac and cheese with all of you today. It is so good and so cheesy, despite the fact that there’s no cheese in the recipe! Vani Hari, the author of The Food Babe Way, told me that I could share a recipe from her new book and once I saw her vegan mac and cheese recipe, I knew I had to make it! And since a lot of you are also grain-free and/or lactose-free, I figured you’d appreciate the recipe too. The sauce is rich and creamy and coats the noodles perfectly.
While Vani does have delicious and healthy recipes in her new book (I’m trying her avocado saute mushroom wrap using my 3-ingredient wraps for dinner tonight!) – the recipes are just one part of what her book is really about.
The main focus of the book: she reveals the truth about what’s in the food we eat. It’s not right that so many major companies put unhealthy and toxic ingredients into food served here in the US but somehow find a way to remove these ingredients and serve the SAME products overseas. The fact is, we can’t count on the government, major corporations or really anyone other than ourselves to buy the right kind of food for our families. In her book, Vani shows us how to decode food labels, spot manipulative marketing and discover questionable ingredients. She also offers solutions on how to eat as well as how to shop. It’s a good book for those who are new to a real food diet.
I hope you enjoy this recipe for vegan mac and cheese!
- 8 ounces pasta [I used almond flour pasta]
- ½ head cauliflower, chopped
- ¾ cup nutritional yeast
- Juice of ½ lemon
- 1 tablespoon tahini
- 2 tablespoons cashews
- ½ tablespoon dijon mustard
- ½ tablespoon coconut oil
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ⅛ teaspoon cayenne pepper
- ¼-½ cup unsweetened nut milk (if you have a nut allergy, substitute ½ to 1 cup water or coconut milk) [I used 1 cup of cashew milk]
- sea salt and freshly ground pepper to taste
- optional: dash of nutmeg
- [note: I added ½ teaspoon turmeric for color]
- Bring 4 cups water to a boil in a large pot on high heat.
- Add the pasta and cook until it is al dente or firm, following the package directions.
- While the water is heating up for the pasta, steam the cauliflower in a steamer basket placed in a large pot filled with 1 or 2 cups boiling water for 5 to 7 minutes.
- In a blender, process the nutritional yeast, lemon juice, tahini, cashews, dijon mustard, coconut oil, garlic and onion powder, cayenne, nut milk, sea salt, and pepper until smooth.
- Grate the cauliflower by hand, or pulse in a food processor. [note: I added the steamed cauliflower to my blender]
- Pour the mixture into a bowl with the cauliflower and pasta and stir.
- Serve hot; store leftovers in the refrigerator for up to 3 days.