The second time I made this dish was tonight. I thought I had cashews in my pantry, but realized I was fresh out once I started cooking. I figured I'd give it a shot anyways, without the cashews - and work with whatever I already had on hand in the kitchen. It was still super delicious, and I didn't miss the cashews at all.
Oh! And, I had some leftover homemade, vegan ground beef from my
Not Ground Beef Tacos - so I crumbled some in at the end too. Do it!
Thank you Tess Master for sharing this masterpiece.
Fat Free, Vegan, Cauliflower Mac and Cheese
- 8oz gluten free pasta of choice
- 1 cup flax milk or non-dairy milk of choice
- 1 head cauliflower, steamed, floret
- 1/2 cup nutritional yeast
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tbsp tahini
- salt and pepper to taste
Boil pasta in a large pot until al dente. Meanwhile, blend together flax milk, steamed cauliflower, nutritional yeast, vinegar, garlic, tahini and seasoning in vitamix or high powered blender until very smooth. Drain pasta and place cooked pasta back into pot, and poor cauliflower mixture on top of pasta. Mix gently with spoon, careful not to mash pasta. This tastes best served right away.