Description
Rich, creamy, and delicious, this oil free Vegan Greek Mac and Cheese shines with hints of lemon and oregano goodness.
Ingredients
Scale
Boil Ingredients:
- ½ cup (raw) cashews
- 1 – [ 14.4 oz. package ] frozen cauliflower florets *
Sauce Ingredients:
- 1/3 cup low-sodium vegetable broth *
- ¼ cup water
- ¼ cup nutritional yeast (+/-) *
- 2 Tablespoons lemon juice
- ½ cup unsweetened plain plant yogurt
Sauce Herb/Spice Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- ½ teaspoon dried ground mustard powder
- ½ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 12 to 14 oz. elbow macaroni (or cellentani pasta) *
- 1 ½ teaspoons dried oregano (+/-)
Optional Topping Ingredients:
- Sprinkle dried oregano
Instructions
- Cook the pasta according to package instructions, drain, rinse, set aside.
- Place the cashews and cauliflower into a small stock pot, cover with water, place on the stove, bring to a boil. Simmer at a low boil for approximately 10 to 15 minutes or until the cauliflower is perfectly tender. Drain and discard the liquid, then place the cauliflower and cashews into a high-speed blender.
- Next add the Sauce Ingredients and Sauce Herb/Spice Ingredients into a high-speed blender along with the cooked cauliflower and cashews. Blend on high until the sauce is creamy, emulsified, and smooth. You may need to use the tamper tool to keep the sauce moving. Taste test for flavor, add more ingredients to reach the flavor you desire.
- Add the dried oregano and pulse a few times just to mix in. Do not blend!
- Place the cooked pasta into a large bowl, add the sauce into the bowl, mix well.
- Serve with a sprinkle of dried oregano (optional.)
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.
*Servings: 4