Vegan Cauliflower Mac & Cheese

I mean, do you really need another excuse to make this? Finally a recipe free of cashews that makes a super creamy and cheesy sauce!

Ingredients:

• 1.5 cups cooked head cauliflower, majority florets

• 4 tbsp nutritional yeast

• 2 garlic cloves, roughly chopped

• 1 tsp Worcester sauce, or miso paste (adds the umami element)

• 1/2 tsp paprika

• 1/2 tsp turmeric (for colour + it’s anti-inflammatory!)

• salt + pepper to taste (don’t be shy!)

• 1/4-1/3 cup water (add only as needed)

• 1 cup kale, sauteed (serving suggestion only)

• 80g pea protein pasta (serving suggestion only)

Directions:

1. Add all ingredients to a blender, add only 1/4 cup of water to start and add more as you need, and blend on high for 1 minute.

2. I suggest serving over pea protein pasta with sauteed kale for a high-protein, nutritionally dense meal with all the cheesy goodness!

*makes 2 servings

*45 cal/serving (sauce only) | 2.3g protein | 3.7g carbs | 0.1g fat (all macros are approximated using My Fitness Pal)