Sneaky Mac And Cheese
A creamy, plant-powered twist on a classic, packed with immune-boosting goodness and satisfying flavor.
Prep Time
10 minutes
COOK Time
10 minutes
TOTAL Time
20 minutes
Sneaky Mac And Cheese
This creamy, dairy-free twist on a classic favorite, packed with plant-based protein and fiber. With cauliflower and white beans as the base, it's a wholesome comfort dish that’s both satisfying and nourishing.
Ingredients (Serves 2)
- 2 cups hot water
- 2 cups soy milk
- ¼ cup sunflower seeds
- 1 cauliflower head, chopped
- ½ pack firm tofu
- 1 cup white beans, soaked
- ¼ cup nutritional yeast
- 1 teaspoon asafoetida powder
- 1 box chickpea macaroni (we use the Go Go macaroni brand in this recipe)
- 1 teaspoon ginger, grated
- Parsley for garnish
Directions
- Cook the Cauliflower: Start by placing the chopped cauliflower into a pot of hot water over medium heat. Let it cook until the water reaches a boil. https://nutritionfacts.org/topics/cauliflower/
- To assure that the enzyme sulforaphane is created, eat cauliflower raw or utilize the “whack and wait” technique: chop the cauliflower and wait 40 minutes—enough time to produce the enzyme—which will then be heat stable
- Prep the Pasta: Once the water is boiling, use a sieve to remove the cauliflower, setting it aside for later. In the same pot of water, cook the chickpea macaroni according to the package instructions.
- Make the Sauce: While the pasta is cooking, blend the cooked cauliflower with the sunflower seeds, nutritional yeast, asafoetida powder, and soaked white beans. Blend until the mixture is smooth and creamy.
- Combine & Season: When the macaroni is cooked, drain it and transfer it to a large bowl. Pour the creamy cauliflower sauce over the pasta and mix well until everything is evenly coated.
- Finish & Serve: Season the pasta with salt and pepper to taste. Garnish with freshly chopped parsley for a burst of color and freshness. Serve up and enjoy the comforting, creamy goodness!