Hidden Veggie Mac n' Cheeze

Looking for a creamy, kid-approved mac 'n' cheeze packed with hidden veggies? Then you've come to the right place. Introducing my new Hidden Veggie Mac 'n' Cheeze, made with cauliflower and topped with a savoury cashew parmesan. This dish is the perfect way to sneak in extra nutrients without compromising on comfort food vibes!

Ingredients

For the Sauce:

• 1 small onion, rough chopped

• 3 galric cloves, minced

• 2 medium carrots, chopped

• 1 celery, chopped

• 1 tsp paprika

• 1/2 cauliflower, rough chopped

• 1 cup plant milk

• pinch of salt

  
  

For the Vegan Parmesan Topping:

• 1 cup cashews, raw (not soaked)

• 3 tbsp nutritional yeast

• 1 tsp garlic powder

• pinch of salt

Directions

1. In a medium saucepan on medium heat, sauté the onion, garlic, celery,  carrots, and paprika until fragrant and softened.

2. Add the cauliflower and plant milk to the pan. Bring to a boil, then cover and simmer for 15 minutes, or until the cauliflower is soft.

3. While the sauce is simmering, cook your pasta in a separate pot according to package instructions. Reserve 1 cup of the pasta water before draining.

4. Make the vegan parmesan by combining the cashews, nutritional yeast, garlic powder, and salt in a blender. Lightly blend until the mixture is crumbly. Set aside.

5. Once the cauliflower mixture is cooked, transfer it to a blender and blend until smooth.

6. Pour the blended sauce back into the same pan. Stir in the reserved pasta water to adjust the consistency.

7. Pour the sauce over the cooked pasta and combine.  Sprinkle on some vegan parmesan. Serve and enjoy!