I love mac-n-cheese, but who doesn't, right?! What I don't love is what all that pasta does to my midsection; so I try to avoid those not so good for you carbs, but sometimes I can't really help myself. This dish was a rare moment of self-control for me. Annnnnnnd it really rocked my world.

1 large head cauliflower, broken down into florets
3 carrots, peeled
1/4 c nutritional yeast flakes
1/2 tbsp apple cider vinegar
2 tsp onion powder
3 tsp stone ground mustard
1 tbsp umeboshi paste
2 tbsp dairy free milk
pinch of cayenne
1 pinch of nutmeg
1 pinch of sucanat
1/2 c cashews
1/2 c vegetable broth
2 garlic cloves, minced
Egg Replacer equivalent to 2 eggs

1 c panko
  1. Preheat oven to 350. 
  2. In separate pan,  put the carrots and cauliflower in the oven and let roast until tender. The carrots should be done before the cauliflower. While the cauliflower is finishing the tenderizing start the cheese sauce.
  3. Once the carrots are good and soft, toss those guys in your blender with the nooch, vinegar, onion powder, mustard, umeboshi, milk, cayenne, nutmeg, sucanat, cashews, broth and garlic. Blend until smooth.
  4. Combine the cauliflower, carrot/cashew sauce, and egg replacer.
  5. Plop that mess into an oven proof baking dish and top with panko crumbs. 
  6. Bake 30 minutes, or until you can't stand it anymore. 

Here's another good Mac-n-Cheese outfit I've tried on:


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