Hidden Veggie Mac ‘N’ Cheese
Place the cauliflower, carrots, and radishes in a medium pot and cover with water. Bring to a boil and cook the vegetables until easily pierced with a fork, 8 to 10 minutes. Remove from the heat an…
- Cook45 min
- Total45 min
- Serves8
- LevelIntermediate
Ingredients
- 1⁄2 medium (1-pound) head cauliflower, broken into florets
- 2 large carrots, peeled and chopped
- 1⁄2 cup diced radishes
- 1 pound yelbow macaroni (gluten-free if necessary)
- 1 cup cooked great Northern beans
- 1 cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
- 3⁄4 cup nutritional yeast
- 1⁄4 cup lemon juice
- 2 tbsp. no-salt-added tomato paste
- 2 tbsp. vegan butter (soy-free if necessary), melted
- 2 tsp. white soy miso (or chickpea miso)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1⁄2 tsp. paprika
- 1⁄4 tsp. mustard powder
- to taste salt and black pepper
- Pepita Parmesan , optional
Preparation
- Place the cauliflower, carrots, and radishes in a medium pot and cover with water. Bring to a boil and cook the vegetables until easily pierced with a fork, 8 to 10 minutes. Remove from the heat and drain. Set aside.
- Fill a large pot with water and bring to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Remove from the heat, drain well, and return the pasta to the pot.
- Transfer the vegetables to a food processor or blender. Add the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder. Process until smooth. Add the sauce to the cooked pasta and stir to combine. Return to the stove and heat over medium heat, stirring occasionally, for 3 to 4 minutes, until heated through and the sauce has thickened. Serve immediately topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight container for 4 to 5 days.
