Description
A classic comfort food made gluten-free and vegan! My version of stovetop vegan mac and cheese is ready in just 20 minutes and is so creamy you won't believe that it's dairy-free!
Ingredients
Units
Scale
- 12 oz (340 g) gluten-free pasta (I used Jovial Foods Organic Brown Rice Shells)
- 3 tablespoons (45 mL) olive oil
- 1 tablespoon (15 g) minced garlic
- 1.5 cups (150 g) cauliflower florets, chopped
- 3 tablespoons (24 g) tapioca flour/starch
- 2 tablespoons diced pimentos (jarred/canned)
- 1 can (13.6 oz, 403 mL) coconut milk
- 5 tablespoons (53 g) nutritional yeast
- 1/4 cup (23 g) vegan parmesan cheese (or you may use regular if not vegan)
- Pinch salt and pepper
Instructions
- Boil a pot of water and cook the pasta according to package directions.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Saute the minced garlic and cauliflower tossing occasionally to cook evenly and prevent it from burning.
- Once the cauliflower is soft (about 10 minutes) whisk in the tapioca flour to make a roux.
- Next, add the coconut milk, nutritional yeast, diced pimentos, vegan parmesan cheese, salt and pepper. Whisk to combine.
- Bring the mixture to a boil and then reduce the heat to low. Transfer the cheese sauce to a blender and blend until smooth. Add the sauce back to the skillet.
- Drain and rinse the pasta and then add it to the skillet, toss in the cheese sauce and serve! Garnish with more vegan parmesan cheese if desired.
Notes
* recipe adapted from Minimalist Baker
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American