Description
Creamy, saucy, and incredibly delicious, this oil-free Vegan Cajun Mac and Cheese is packed with wholesome veggies, aromatic spices, and an optional kick of heat.
Ingredients
Scale
Boil Ingredients:
- 1 – [ 14.4 oz. bag ] frozen cauliflower florets *
- 3 cups Russet potatoes, peeled, small dice
Sauce Ingredients:
- 1/3 cup unsweetened plain plant milk
- ½ cup low-sodium vegetable broth *
- ½ cup water
- 3 Tablespoons distilled white vinegar
- 1 teaspoon ume plum vinegar *
- 1 to 3 teaspoons hot sauce *
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon natural peanut butter *
- 1/3 cup nutritional yeast (+/-)
- 1/3 cup roasted red bell peppers *
Sauce Herb/Spice Ingredients:
- 1 Tablespoon dried minced onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon sweet paprika
- ¼ teaspoon regular chili powder *
- ¾ teaspoon ground mustard
- ¼ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon cayenne pepper *
Pulse Herb Ingredients:
- ¼ teaspoon dried crushed thyme leaves *
- 1 teaspoon dried oregano
Other Ingredients
- 16 oz. GF elbow macaroni (or pasta of choice)
Instructions
- Cook macaroni according to package directions to al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the frozen cauliflower florets and diced potatoes into a medium stockpot, bring to a boil, gently boil until fork tender (about 10 to 15 minutes). Drain off the water, then place them in a high-speed blender.
- Add all the Sauce Ingredients and Spice/Herb Ingredients into the high-speed blender with the cooked cauliflower and potatoes. Blend on high until smooth and emulsified.
- Add the Pulse Herb Ingredients to the blender and pulse just to incorporate. Do not blend.
- Place the cooked pasta back into the medium-sized stockpot and pour the sauce over top, mix well to combine. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6