Spiced Cauliflower Vegan Mac 'n' Cheese

Is there anything more comforting than mac 'n' cheese?  The great thing about this recipe is that it's completely dairy-free (I know, right?), with a creamy, "cheesy" sauce made with cashews that will make even the more fervent cheese lovers question their love for the real thing.

Recipe by: Samah Dada

Process

Soak the cashews, either overnight or flash-soaked in hot water for 1-2 hours. Once done, drain them and set aside. 

Cook your pasta according to the instructions on the box. Once cooked, drain it but do not rinse. 

To make the cauliflower, start by preheating your oven to 425°F , then prepare a baking sheet by lining it with parchment paper. Toss your cauliflower florets in olive oil, Turmeric Popcorn Seasoning, cumin, salt, and pepper. Spread them out on the baking sheet and roast in the oven, tossing a few times in between, for approximately 40 minutes. They should be golden and crispy. 

To make the "cheese", start by adding the soaked and drained cashews, nutritional yeast, lemon juice, olive oil, garlic cloves, Turmeric Popcorn Seasoning, cumin, and paprika to your blender. Blend to incorporate the ingredients slightly before adding vegetable broth, then continue to blend until the mixture is completely smooth. Season it to taste with salt and pepper.

Add the "cheese" to your cooked pasta and mix until well incorporated. Top the mac 'n’ cheese with the roasted spiced cauliflower before serving, then enjoy!

Read more about Samah in her Feasts & Festivities feature.