Vegan Mac & Cheese
4
10 min
30 min
Ingredients
- 500g cauliflower florets
- 1 tbsp vegetable oil
- 1/2 medium onion
- 3 garlic cloves
- 100-125ml unsweetened almond milk (or other alternative milk)
- 1/2 – 1 juice of lemon
- 1 – 2 tsp Dijon mustard
- 350g macaroni pasta
- Freshly chopped parsley (optional)
Method
- Heat some water in a saucepan. When boiling add cauliflower florets and cook until tender (around 10 minutes). Drain and set aside to cool down.
- Chop the onion and crush the garlic cloves. Heat some oil in a frying pan, add the onion and fry under medium heat until golden and soft. Add the garlic, and cook for another minute then set aside.
- Heat some water in a pan. When boiling, add macaroni pasta and cook according to packet instructions.
- Place cooled down cauliflower florets in a blender with onion mixture and some of the milk. Blend to a smooth puree. Add mustard, lemon juice to taste and more milk to achieve your preferred consistency. Mix sauce with drained pasta. Serve with some frsehly chopped parsley on top if using.