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.
Equipment
Ingredients
- ⅔ Cup Raw Cashews
- ½ Cup Frozen Cauliflower Florets defrosted
- ¼ Cup White Miso
- 3 Heads Roasted Garlic divided
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- 1 Cup Boiling Water
- 12 Ounces Elbow Pasta or pasta of choice
- Parsley to garnish
Instructions
- 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.
- 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.
- Cook the pasta according to the package directions.
- Transfer the pasta to a bowl and pour in the cheese sauce and remaining garlic. Stir to combine. Garnish with parsley. Enjoy!
Notes
*Nutrition facts calculated using chickpea pasta.
Nutrition
Calories: 486kcal | Carbohydrates: 68g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1325mg | Potassium: 379mg | Fiber: 15g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 11mg