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Plant-Based Garlic Mac & Cheese

Plant-Based Garlic Mac and Cheese is dairy-free and gluten-free. Made with whole-food ingredients like cashews, it's a healthy summer dish.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

30

minutes

Cook:

10

minutes

TOtal:

40

minutes

Ingredients

  • 2/3 Cup Raw Cashews
  • 1/2 Cup Frozen Cauliflower, defrosted
  • 1/4 Cup White Miso
  • 3 Heads Roasted Garlic, divided
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Salt
  • 1 Cup Boiling Water
  • 12-16 Ounces Elbow Pasta or pasta of choice
  • Parsley, to garnish

Instructions

  1. Soak the cashews in boiling water for at least 30 minutes, preferably several hours. Or, heat the cashews in water and continuously boil for 30 minutes.
  2. Drain the cashews and add to a blender or food processor, along with the cauliflower, miso, 2 heads of the roasted garlic (peeled), nutritional yeast, lemon juice, and sea salt. Blend, slowly pouring in the boiling water, until the mixture smooth and creamy.
  3. Cook the pasta according to the package directions.
  4. Transfer the pasta to a bowl and pour in the cheese sauce and remaining garlic. Stir to combine. Garnish with parsley. Enjoy!