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Vegan Cauliflower Mac and Cheese
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: Boil Ingredients:
  • 2 cups cauliflower, trimmed into small florets
  • 2 cups Russet potatoes, peeled, small dice
  • ½ cup carrots, tiny dice
  • ⅛ cup cashews
  • subheading: Sauce Ingredients:
  • ⅓ cup unsweetened plain plant milk
  • ½ cup vegetable broth *
  • ½ cup water (or broth)
  • 1 Tablespoon 2 teaspoons distilled white vinegar ( /-)
  • 2 teaspoons white miso *
  • 1 Tablespoons reduced sodium tamari *
  • ¼ cup 2 Tablespoons nutritional yeast ( /-)
  • 1 Tablespoon dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • 1 teaspoon ground mustard
  • Pinch turmeric (optional)
  • 1 teaspoon sea salt ( /- to taste) *
  • ⅛ teaspoon black pepper
  • subheading: Other Ingredients:
  • 12 to 14 oz. GF elbow macaroni (or pasta of choice)
  • subheading: Crumb Toppings:
  • ¼ cup GF panko (or panko/bread crumbs of choice)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon sweet paprika
  • ¼ teaspoon sea salt ( /-) *
  • Pinch black pepper ( /-)
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