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  • Gabi Frohlich

Vegan Cauliflower Mac n’ Cheese

Praise cheeses 🙌


 


Vegan Cauliflower Mac n’ Cheese

Vegan, Gluten-Free, Nut-Free

Serves 4


Ingredients

The cauliflower

  • 24 oz cauliflower florets, roasted

  • 2 tbsp olive oil

The sauce*

  • 16 oz cubed butternut squash, roasted

  • 1.5 tbsp vegan butter

  • 1 c soy milk or water

  • 1 tbsp dijon mustard

  • 1/2 c nutritional yeast

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 3/4 tsp dried mustard powder

  • 1/8 tsp dried sage

  • 1/8 tsp nutmeg

  • 1/4 tsp pepper

  • salt to taste

*Make it spicy

  • 1/8-1/4 tsp cayenne

  • 1/8 tsp red pepper flakes

Top it off

  • Chopped scallions or chives


Directions

  1. Preheat the oven to 425 °F.

  2. Coat the cauliflower in the olive oil and the butternut squash in the vegan butter in two separate pans. Roast the cauliflower for 20-25 minutes and the butternut squash for 30-40 minutes or until slightly crispy and a fork can easily sink through the center of a piece of each.

  3. Once the squash is finished roasting, add it and the rest of the sauce ingredients to a blender and purée until smooth. Include the cayenne and red pepper flakes if you want your mac spicy! Taste and adjust salt as needed.

  4. Evenly coat the cauliflower with the sauce. Serve warm and topped with chopped scallions or chives.

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