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Cauliflower Kimchi Fried Rice

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Vegan Mac and Cheese

Rose Stanley
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Course dinner, lunch
Cuisine American
Servings 8 people

Equipment

  • small bowl
  • Large pot
  • cutting board
  • knife
  • blender/food processor

Ingredients
  

  • 1/3 cup oil
  • 1/4 cup nutritional yeast
  • 4 tsp dry mustard powder
  • 1/2 tsp ground turmeric
  • 1 tbsp tomato paste or plain sauce
  • 3 cloves garlic chopped
  • 2 tsp salt
  • 4 cups almond milk
  • 1 small cauliflower head cut into 1 inch pieces
  • 1 cup raw cashews
  • 1/2 tsp black pepper
  • 16 oz elbow macaroni
  • 1 tbsp white vinegar

Instructions
 

  • In small bowl combine the nutritional yeast, dry mustard, turmeric, salt and garlic.(Have the Tbsp of tomato paste ready to go)
  • In a large pot heat oil. When the oil is hot, add the nutritional yeast mixture. Stir for 30 seconds. Don’t let it burn.
  • Add the tomato paste and stir. Add the cashews, cauliflower, and almond milk. Bring to a boil, cover and simmer for 20mins or more until the cauliflower is very soft.
  • While the cauliflower is done. Let it cool slightly and blend until smooth. This may need to be done in two batches, since this recipe makes a lot of sauce.
  • Combine the blended cauliflower mixture, cooked macaroni, vinegar and black pepper.
  • Taste and seasoning to your liking.
  • ENJOY 🙂
Keyword cheese, Pasta, vegan
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