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Vegan Cauliflower Mac & Cheese

With Vegetable Broth Garden Veggie
Vegan
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
25 mins
Vegan Cauliflower Mac & Cheese

We know hiding cauliflower in every recipe is so 2021 but we couldn't resist with this easy and cheesy weeknight mac and cheese. Cauliflower and pumpkin create a creamy, dreamy sauce that generously coats your pasta of choice for that authentic Mac ’n’ Cheese feel. For a nutrient booster we've added our Low Fodmap Vegetable Broth and used legume pasta perfect for a meat free Monday night dinner.

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 2 tbsp Vegetable Broth Garden Veggie
  • ½ brown onion 
  • 2 garlic cloves
  • 1 teaspoon olive oil
  • 1 cup of pumpkin
  • 1 ½ cups of cauliflower
  • ¼ cup raw unsalted cashews 
  • 3 tablespoons nutritional yeast
  • ½ cup plant milk
  • Salt and pepper to taste
  • 1 packet of rigatoni pasta
  • 2 cups of spinach
  • 1 cup of green peas
  • 3.5 oz Vegan feta cheese (optional)
  • Sprinkle of chilli (optional)
  1. Roughly chop the onion and garlic and brown over medium heat for 5 minutes.
  2. Whilst the onion and garlic sweat chop the pumpkin into small 2cm cubes and prepare cauliflower by separating into smaller florets.
  3. Add the pumpkin, cauliflower and cashews to the onion and garlic mix and cover with boiling water, simmer on medium heat for 10-15 minutes or until the vegetables are cooked through.
  4. Cook pasta according to the package instructions, adding the spinach and peas to the boiling water in the last 2 minutes before the pasta is cooked.
  5. Drain the vegetables and cashew mix and add to a high speed blender along with the nut milk, nutritional yeast, vegetable broth and salt and pepper. Blend until smooth.
  6. Drain the pasta and pop it into a bowl.  Pour the golden sauce and mix.
  7. Season with salt and pepper and top with optional vegan cheese.