How do you keep cauliflower cheese from getting watery?

To prevent the cauliflower cheese sauce from becoming watery, it's important to use the right amount of ingredients, especially a good source of fat in the correct proportion for a creamy texture, which is why cashew butter is used in this recipe. It's recommended to follow the recipe, but if modifications are necessary, check out the "Variations, additions & swaps" section in the blog post for helpful suggestions.

What is vegan mac and cheese made of?

Vegan mac and cheese can be made in various ways, but the most common versions use cashews or potatoes for creaminess and carrots for color, while nutritional yeast provides a cheesy flavor. To enhance the taste, other ingredients like miso paste can be added to bring out the umami flavor. The recipe we're using here highlights cauliflower and cashew butter as the main ingredients.

Vegan Cauliflower Mac and Cheese | Feed Yourself Plants

Description

This creamy vegan cauliflower mac and cheese is easy to make and perfect for a quick and healthy dinner that everyone will love.

Ingredients

Units Scale

1 lb (450 grams) elbow macaroni pasta or pasta of choice
1 tablespoon olive oil
1 small onion, diced
1 teaspoon fine sea salt
2 garlic cloves, minced
2 cups cauliflower florets cut into small pieces
1/3 cup finely diced carrots
1 1/2 cups filtered water
1/3 cup natural cashew butter
1/4 cup nutritional yeast flakes
1/2 teaspoon dijon mustard
1/2 tablespoon white miso paste
Black pepper to taste

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Instructions

Heat the olive oil in a pot over medium heat. Add the diced onion and salt, and sauté until the onion becomes soft and translucent, about 5 minutes. Then add minced garlic and cook for another minute. Add the cauliflower, carrot, and water to the pot. Increase the heat to high and bring it to a boil. Once boiling, reduce the heat to medium-low, cover with a lid and cook for about 10 minutes or until the cauliflower is tender.
While the vegetables are cooking, cook the pasta in a separate pot according to the package instructions until al-dente. Once cooked, drain the pasta and set it aside. To avoid the pasta from sticking together, lightly toss it with some olive oil.
Once the cauliflower is soft, remove the pot from heat and let it cool for a bit before transferring it to a blender. Use a ladle to avoid getting burned while transferring. To the blender, add cashew butter, nutritional yeast flakes, dijon mustard, miso paste, and black pepper. Start blending on low speed and gradually increase the speed until it becomes completely smooth. Taste the sauce and adjust the seasoning to your liking.
Combine the sauce and cooked pasta in the same pan. Mix thoroughly, ensuring the pasta is evenly coated. Your vegan cauliflower mac and cheese is now ready to be enjoyed!

Notes

If desired, you can reheat the sauce in the pot, but it’s usually not necessary since the vegetable mixture was already hot when blended.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

Leftovers & reheating: To prevent pasta from becoming too soft and make reheating easier for leftovers, consider storing the pasta and sauce separately. The sauce can be refrigerated for up to 4 days and reheated on the stove or in the microwave. For already mixed pasta and sauce, refrigerate for up to 3 days and reheat in the microwave or on the stovetop, being careful not to overcook the pasta.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Sauces
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of the recipe
Calories: 406.4 kcal
Sugar: 5.3 kcal
Sodium: 499 mg
Fat: 11 g
Saturated Fat: 1.8 g
Unsaturated Fat: 9.2 g
Trans Fat: 0 g
Carbohydrates: 65.7 g
Fiber: 4.8 g
Protein: 15.1 g
Cholesterol: 0 mg

Keywords: vegan mac and cheese sauce, vegan, dairy-free, healthy, easy, quick, plant-based