Vegan Cauliflower Mac and Cheese (Edit recipe)

So basically I've been going through cashew milk like crazy these days. It's so tasty, and the consistency is nice and creamy. So I thought it would be the perfect ingredient for some creamy, vegan mac and cheese. You guys know I'm veggie crazy, so I decided to add in cauliflower because it would just soak up the taste of the delicious sauce. And I decided to keep it gluten free and protein packed with some Ancient Harvest POW! Green Lentil Penne.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	576
Fat:	22 g
Carbohydrates:	26 g
Protein:	62 g
Cholesterol:	0 g
Sodium:	1273 mg
Fiber:	8 g
Sugars:	3 g
Calculated per serving.

by All Roads Lead to Healthy

View original recipe

Serves: 2

Ingredients

7 oz Pasta, (Ancient Harvest POW! - Green Lentil Penne)
1/2 head Cauliflower, cut into pieces
1/2 cup Cashew Milk, (unsweetened)
1/4 cup Nutritional Yeast
2 tsp Coarse-Dijon Mustard (Noble Made)
1 tsp Lemon Juice
2 cloves Garlic, minced
1/4 tsp Sea Salt, + extra
1/4 tsp Black Pepper, + extra
1/8 tsp Turmeric
1/8 tsp Chili Powder, (optional)
2 Tbsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss your cauliflower in the avocado oil with some sea salt and black pepper, and roast it in a preheated oven at 450 degrees for 15-20 minutes until it starts to brown and soften.
In the meantime, cook your pasta according to the directions.
Strain your pasta, and use the warm, empty pot to mix together the cashew milk, nutritional yeast, mustard, lemon juice, garlic, 1/4 tsp sea salt, 1/4 tsp black pepper, turmeric and chili powder.
Once cooked, remove your cauliflower and cut into smaller pieces.
Mix the cauliflower and cooked pasta into the sauce, serve, and enjoy!