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
Ingredients
- 1 large head of cauliflower, cut into florets (about 8 cups)
- 12 oz brown rice pasta (dry), or any GF pasta (I used Tinkyada)
- 1 small shallot, diced
- 3 cloves garlic, minced
- 1 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp nutritional yeast
- 1 tsp paprika
- S&P to taste
- 1/4 cup gluten-free bread crumbs for the topping
- 3/4 cup cashew cream sauce *see below for recipe
Cashew Cream Sauce
- 1 cup raw cashews, soaked for a few hours then drained and rinsed
- 1/3 cup water
- 2 Tbsp fresh lemon juice
- 1 clove of garlic
- 2 Tbsp shallots, diced
- 1 Tbsp nutritional yeast
- S&P to taste
Instructions
- 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)
- Preheat oven to 400F.
- Bring a large pot of water to a boil. Add cauliflower florets and cook until just tender, about 8 minutes.
- Using a slotted spoon, remove florets and set aside.
- Bring water back to a boil and add pasta, cook to el dente.
- Meanwhile, set aside 1-2 cups of the cooked cauliflower, add the rest to a blender.
- 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.
- Once your pasta is cooked el dente, strain and add back to the pot.
- Roughly chop remaining cauliflower and add to the pot.
- Stir in cashew/cauliflower sauce until well combined. Again, if you need to thin out the sauce you may add some more pasta water.
- Pour into a 9 x 13 inch baking dish. Sprinkle with bread crumbs and more nutritional yeast if you prefer.
- Bake for 15 minutes until bread crumbs are golden brown.
- Serve with your favourite veggies.
Nutritional info per serving (without side veggies)
- 372 Calories, 60g Carbs, 10g Fat, 11g Protein, 3g Sugar
- 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.
The Happy Health Freak http://thehappyhealthfreak.com/




ERMAHGERD this look yummy! 😀
AHahah….love the ermahgerd 🙂