Creamy, garlic vegan cauliflower black truffle mac and cheese! This is the best comfort food meal that kids love too. Im obsessed with black truffle seasoning so why not add it to this mac and cheese? enjoy xx
Inspired by: minimalist baker
2 cups almond milk (unsweetened)
4 tbsp of arrowroot flour *
1 tsp of pink salt
1 tsp of black pepper
1/2 a head of cauliflower
5 cloves of garlic to bake
4 cloves of garlic to sauté
4-6 tbsp nutritional yeast
4 tbsp of olive oil
Pasta of your choice
Heat oven to 400 degrees and wrap 5 cloves of garlic with skin still on with a dash of olive oil inside lightly wrapped foil. Put directly on rack and bake for 30 or so minutes.
In one pan cover cauliflower in water and bring to a boil until its tender. In another pan boil water and add pasta and cook until done.
Add olive oil to a warm skillet and sauté remaining cloves of garlic until golden brown, then add arrowroot powder and whisk until a clumpy mixture (a minute or so)
Then add in almond milk a 1/2 of cup at a time and continue to whisk. Mix until thick for another minute to so.
Add sauce to a blender/vitamix and add tender cauliflower, nutritional yeast, salt and pepper, baked garlic (should slide right out of the skins), hemp seeds if you choose, and blend. Season to taste, more salt, nutritional yeast, etc. If you want a thicker sauce, add more arrowroot powder.
Add sauce back to skillet and warm on low while mixing for another minute or two.
Mix in cooked pasta and then transfer to a baking dish and sprinkle with more nutritional yeast and black truffle seasoning(my fav is beRuna) and broil on high for a few minutes. Take out and serve!!!
* you can also use unbleached all purpose flour. I haven't tried it this way so I can't guarantee same results.