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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 the 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 the 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 the pasta according to package directions.

3. While the pasta cooks, make the “Béchamel” Sauce: Place the cauliflower, garlic, and onion into a 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 the cooking water to use later. Place the mixture in a blender and blend on high until smooth. (Add reserved cooking water as needed.) Check the seasoning, and season with more salt or nutritional yeast as needed. The consistency should be soft, like heavy cream, at this stage. The sauce will thicken as it cools.

4. Combine the bread crumbs with the 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 the 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.