Name: Vegan Creamy Cashew Mac and Cheese
Total time: 1 h
Ingredients: ⅓ cup coconut oil; ¼ cup nutritional yeast; 4 teaspoons dry mustard; 1 tablespoon tomato paste; 2 garlic cloves , minced; Salt and pepper; ½ teaspoon ground turmeric; 4½ cups unsweetened almond milk; 10 ounces cauliflower florets , cut into ½-inch pieces (3 cups); 1¼ cups raw cashews , chopped; 1 pound elbow macaroni; 1 tablespoon distilled white vinegar

Why This Recipe Works

Existing versions call for pureeing ingredients ranging from squash or potatoes to sunflower seeds and even cannellini beans for the sauce. We found those to largely be vegetal-tasting and sticky. Our winning formula was a mixture of cashews, cauliflower, and almond milk that we simmered together and blended until smooth. The rich fat from the cashews and the light, silken texture of the cauliflower made for a decadent, pasta-coating sauce. Funky nutritional yeast, when combined with mustard powder for bite, tomato paste for sweetness, and vinegar for tang, gave the dish a remarkable cheesy flavor.

Before You Begin

The sauce will be loose as you add the macaroni, but it will thicken as it finishes cooking and is served. Serve with our Vegan Parmesan Substitute.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Stir in nutritional yeast, mustard, tomato paste, garlic, 2 teaspoons salt, and turmeric and cook until fragrant, about 30 seconds. Stir in almond milk, scraping up any browned bits, and bring to simmer over medium-high heat. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes.

Working in 2 batches, process cauliflower mixture in blender until smooth, about 2 minutes, scraping down sides as needed.

Meanwhile, bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain macaroni and set aside. Transfer pureed cauliflower mixture to now-empty pot and bring to gentle simmer over medium-low heat. Add drained macaroni and vinegar and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes. Adjust consistency with reserved cooking water as needed, season with salt and pepper to taste, and serve immediately.