Disclosure: This post may contain affiliate links
When you think of Mac and Cheese, you probably don’t imagine a salad, but that’s exactly what this Healthy Vegan Mac and Cheese is!
Now before you hurl your dehydrated, orange powder packets at me for disgracing the name of Mac and cheese, just hear me out. This Mac and cheese is creamy, cheesy, and goey, as a good Mac and cheese should be! It just happens to be made with vegetables.
That buttery sauce is made with a base of cauliflower and coconut milk. Stirred together with a bit of tapioca starch, it becomes just as goey as the microwaveable mac and cheese cups you hoarded in your dorm room. Not only is the cheese made from vegetables, but also the mac! I used a mixture of chickpea pasta and spaghetti squash to up the protein, fiber, and volume in this recipe.
Now, you may have noticed this recipe is in the “meal prep” category. Usually, meal prepping mac and cheese is a recipe for a gummy disaster. With this recipe though, you can prepare the different components, cook the pasta right before you’re ready to eat, and have a side dish or meal ready in minutes that will have the whole table saying “cheese”...y'know like smiling? Like you’re taking a picture and saying….cheese? No? Okay never mind. Just make the mac and cheese.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 2-3 Servings
360 g - Frozen Cauliflower Florets
135 g - Full Fat Coconut Milk
18 g - Miso Paste
18 g - Nutritional Yeast
5 g - Dijon Mustard
2 tbsp - Lemon Juice - About the juice of 1 Lemon
½ tbsp - Kosher Salt - Plus more to taste
½ tsp - Garlic Powder
¼ tsp - Black Pepper
Pinch - Turmeric - for Color
120 ml - Water
1 Medium - Spaghetti Squash
3.5 oz - Banza Pasta Shells or Elbows - Sub pasta of choice
18 g - Tapioca Starch/Flour
120 ml - Nut Milk
Salt and Pepper - To taste
Preheat the oven to 400F.
Slice spaghetti squash in half. Spray squash with cooking spray. Place halves face down on a parchment lined baking sheet. Bake for 45 minutes or until fork tender.
While squash is baking, add cauliflower to a microwave safe dish. Microwave for 3-4 minutes or until heated through.
Add cauliflower and remaining ingredients to a high-speed food processor or blender. Blend until completely smooth.
Remove squash from the oven. Allow to cool until cool enough to handle. Using a fork, scrape the squash into “noodles”.
If meal prepping, store the cauliflower mixture and squash in airtight containers for up to 4 days.
When ready to make mac and cheese, cook pasta 1-2 minutes less than according to the package. Set aside.
In a pot over medium heat, add in half the cauliflower cheese sauce and nut milk. Stir until smooth. When the sauce begins to simmer, stir in tapioca starch.
Whisk cheese sauce quickly until the sauce begins to thicken.
When the sauce is thick, turn heat to low and stir in spaghetti squash strands and pasta. Stir until pasta is well coated in sauce. Season to taste.
Portion mac and cheese into bowls and enjoy!
*Notes: - The sauce makes double the amount you need for this recipe. Save the remainder in an airtight container to have with different recipes during the week or store in the freezer for up to 2 months.