Since going gluten-free a while back I don’t often eat pasta anymore, even gluten-free pasta. I realized I only had ONE pasta recipe on my blog! I think it was time to do one for you all 🙂

This one takes a bit of prep, but if you make the cashew cream sauce ahead of time you’ll be able to whip this up during the work week.  It’s also a great make-ahead meal to freeze for later.

Vegan Man 'n Cheese

2017-01-23 16:11:12

Serves 6

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Ingredients

1. 1 large head of cauliflower, cut into florets (about 8 cups)
2. 12 oz brown rice pasta (dry), or any GF pasta (I used Tinkyada)
3. 1 small shallot, diced
4. 3 cloves garlic, minced
5. 1 Tbsp red wine vinegar
6. 1 Tbsp dijon mustard
7. 1 Tbsp nutritional yeast
8. 1 tsp paprika
9. S&P to taste
10. 1/4 cup gluten-free bread crumbs for the topping
11. 3/4 cup cashew cream sauce *see below for recipe

Cashew Cream Sauce

1. 1 cup raw cashews, soaked for a few hours then drained and rinsed
2. 1/3 cup water
3. 2 Tbsp fresh lemon juice
4. 1 clove of garlic
5. 2 Tbsp shallots, diced
6. 1 Tbsp nutritional yeast
7. S&P to taste

Instructions

1. Prepare your cashew cream sauce by adding all the ingredients to a blender and blend on high until smooth and creamy, set aside. (This can be made ahead of time)
2. Preheat oven to 400F.
3. Bring a large pot of water to a boil. Add cauliflower florets and cook until just tender, about 8 minutes.
4. Using a slotted spoon, remove florets and set aside.
5. Bring water back to a boil and add pasta, cook to el dente.
6. Meanwhile, set aside 1-2 cups of the cooked cauliflower, add the rest to a blender.
7. Add 3/4 cup of the cashew cream, shallot, garlic, red wine vinegar, dijon, nutritional yeast, paprika, and S&P. Blend until smooth and creamy. You may need to add some of the pasta water to thin it out.
8. Once your pasta is cooked el dente, strain and add back to the pot.
9. Roughly chop remaining cauliflower and add to the pot.
10. Stir in cashew/cauliflower sauce until well combined. Again, if you need to thin out the sauce you may add some more pasta water.
11. Pour into a 9 x 13 inch baking dish. Sprinkle with bread crumbs and more nutritional yeast if you prefer.
12. Bake for 15 minutes until bread crumbs are golden brown.
13. Serve with your favourite veggies.

Nutritional info per serving (without side veggies)

1. 372 Calories, 60g Carbs, 10g Fat, 11g Protein, 3g Sugar
2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.

By The Happy Health Freak

The Happy Health Freak http://thehappyhealthfreak.com/