Cauliflower Mac and Cheese

Get ready for the creamiest, dreamiest mac and cheese you’ve ever tasted – and guess what? It’s packed with hidden veggies and completely dairy-free! This isn’t just any mac and cheese; it’s a game-changing comfort food revolution.

The secret to this velvety sauce? A magical combination of cauliflower and cashews that creates an impossibly smooth, rich texture that rivals any traditional cheese sauce. Plus, it’s loaded with nutrients while delivering that classic mac and cheese satisfaction you’re craving.

Ingredients

For the Sauce:

• 2 cups cauliflower florets
• 2 tbsp coconut oil
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp dijon mustard
• 1 tbsp white miso
• 1 tsp fine sea salt
• 1 pinch turmeric (optional for color)
• 1 cup cashews

For the Pasta:

• 1 lb macaroni noodles

For Garnish:

• Pepper for sprinkling
• Paprika for sprinkling (optional)

Steps

1. Begin by chopping the cauliflower florets into 1-inch pieces – smaller pieces will cook faster and blend smoother. Fill a large pot with water and bring to a rolling boil (you’ll know it’s ready when large bubbles consistently break the surface).
2. Heat 2 tbsp coconut oil in a large deep skillet over medium heat (350°F/175°C). Add shallot and garlic, cooking for 5 minutes until translucent and fragrant – watch carefully as garlic can burn quickly. Add almond milk, nutritional yeast, mustard, miso, salt, and turmeric, whisking constantly until smooth. Bring to a gentle simmer (small bubbles around the edges).
3. Add cauliflower and cashews to the simmering liquid. Cover and cook for 15 minutes until cauliflower is fork-tender – it should easily mash when pressed. Transfer to a high-speed blender and process for 2-3 minutes until completely smooth. The sauce should coat the back of a spoon without any graininess.
4. While the sauce cooks, add 1 tablespoon salt to the boiling water and cook pasta for 7 minutes or until al dente (still slightly firm when bitten). Transfer cooked pasta directly to the sauce using a slotted spoon – the starchy pasta water clinging to the noodles will help thicken the sauce.

Smart Swaps

• Use chickpea pasta for extra protein (reduces carbs by 25%)
• Substitute hemp seeds for cashews (1:1 ratio) for nut-free version
• Try cauliflower gnocchi instead of macaroni for lower-carb option

Make It Diabetes-Friendly

• Use chickpea or lentil pasta (reduces net carbs to 30g per serving)
• Add 1 cup steamed broccoli per serving to increase fiber
• Portion size: stick to 1 cup serving size (45g total carbs)
• Pair with a side salad dressed with olive oil to slow glucose absorption

Pro Tips

• Soak cashews in hot water for 30 minutes before blending for ultra-smooth sauce
• Reserve 1/2 cup pasta cooking water to thin sauce if needed
• For extra flavor, toast the nutritional yeast in a dry pan until fragrant