Cauliflower Mac and Cheeze

I think mac and cheese is the epitome of comfort foods and one that I find myself daydreaming about from time to time. No more dreaming… this vegan mac and cheeze is actually super low-starch but high in protein, fiber and an excellent source of calcium from the tofu and B vitamins from the nutritional yeast. It’s nut-free as well as dairy and gluten free - and literally takes 10 minutes from start to finish.

Makes: 6-8 Servings

Adapted from A Virtual Vegan

Ingredients

• 10 oz tofu (must be organic)

• ½ cup nutritional yeast

• 1 garlic clove, peeled, chopped

• 1 1/2 tsp onion powder

• 1/2 tsp turmeric

• Dash smoked paprika

• 2 teaspoons Dijon mustard

• 1 tbsp raw apple cider vinegar

• 1 teaspoon sea salt (and pepper to taste)

• 2/3 cup unsweetened non-dairy milk (almond or cashew will taste best IMHO)

• 1 head cauliflower, chopped into bite-size florets

• Parsley, as desired for garnish

Instructions

• Steam cauliflower for 5 minutes using your favorite large pot and steamer basket.

• Blend all ingredients up to cauliflower in a blender and heat in a saucepan.

• Pour sauce over cauliflower and garnish with parsley.

Soy-free? Sub in 1 full cup of raw cashews. You may need to add more non-dairy milk depending on texture preference.

Carbing? Sub in or add 1/2 cup chickpea pasta.