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Food & Home

Vegan Mac ’n’ Cheese

“I like to use a gluten-free pasta for this recipe, but if pasta’s not your jam, you can bake broccoli or cauliflower with the béchamel. You can also add cooked veggies for more nutrition and fiber.” —Alison Cayne

Serves 4

for Mac ’n’ Cheese:
2 cups pasta

1 cup Cauliflower “Béchamel” Sauce

salt and pepper to taste

olive oil

bread crumbs (optional)

thyme leaves (optional)

For Cauliflower “Béchamel” Sauce:

4 cups cauliflower florets, cut into florets (about 1 head)

½ small onion, large dice

2 medium cloves garlic, peeled

1½ tablespoons nutritional yeast

salt and pepper to taste

1. Preheat oven to 375°F.

2. Cook pasta according to package directions.

3. While the pasta cooks, make the “Béchamel” Sauce: Place cauliflower, garlic, and onion into small saucepot and cover with water. Cover with lid and simmer over medium heat until tender, 10 to 15 minutes. Season with salt and pepper. Strain, reserving cooking water to use later. Place mixture in a blender and blend on high until smooth. (Add reserved cooking water as needed.) Check seasoning, and season with more salt or nutritional yeast. Consistency should be soft, like heavy cream, at this stage. Sauce will thicken as it cools.

4. Combine bread crumbs with thyme leaves, olive oil, salt, and pepper, if you want to use a bread crumb topping.

5. Combine the cooked pasta with the Cauliflower “Béchamel” Sauce. Place in a baking dish and top with bread crumb topping if desired. Drizzle light olive oil on top if not using bread crumbs.

6. Bake until it’s warm throughout and the top is golden brown, about 8 to 10 minutes.