Description

Velvety, nourishing, and filling, this oil free Vegan Thai Curry Mac and Cheese is a delicious fusion of aromatic red curry flavors and comforting mac and cheese.

Ingredients

Scale

Boil Ingredients:

1 – [ 14.4 oz. bag ] frozen cauliflower florets *
3 cups Russet potatoes, peeled, small dice

Sauce Ingredients:

1 cup + 2 Tablespoons unsweetened plain plant milk
3 Tablespoons distilled white vinegar
2 Tablespoons reduced-sodium tamari *
¼ cup nutritional yeast (+/-)
2 to 4 teaspoons red curry paste (+/-) *
2 drops coconut extract (+/-) (optional) *

Sauce Herb/Spice Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
¼ to ½ teaspoon curry powder (+/-) *
1 teaspoon sea salt (+/-) *

Other Ingredients

16 oz. elbow macaroni (or pasta of choice)
1 cup frozen broccoli florets (or frozen peas) (+/-) *

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Instructions

Cook macaroni according to package directions to al dente, drain, rinse briefly 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.
Heat the broccoli florets (or peas) in the microwave (or steam) until they reach the desired tenderness, set aside.
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. You may need to use the tamper tool to keep the sauce moving.
Place the cooked pasta back into the medium-sized stockpot, add the cooked broccoli florets (or peas) 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