I took this unique mac and cheese recipe from Runner's World and adjusted it to a vegan recipe, it was pretty good! And I got to use my new large, heavy duty food processor, it worked great!
Ingredients:
1 box mini rigatoni
2.5 cups veggie stock
1 head of cauliflower
1/2 cup daiya vegan chese (I used 1/4 cup each of mozarella and cheddar)
2 Tbsp olive oil
1 TBsp dijon
1/8 nutmeg
1/4 cup vegan parmesan
1/2 cup vegan bread crumbs
Directions:
Cook the pasta as directed.
Heat over to 400.
Chop the cauliflower and boil until soft (about 20 minutes)
Once cooked, put the cauliflower, cheese, oil, mustard, and nutmeg in the food processor. Blend until made in to a sauce.
Place the pasta in to a large baking dish.
Pour the sauce over the pasta and toss to mix the sauce in.
Top with the parmesan and bread crumbs.
Bake at 400 for 20 minutes.
1 comment:
We have never seen a recipe that adds mustard and nutmeg to a mac and cheese sauce, we will have to try that!
Thanks for cooking with our products, we hope you continue to enjoy Daiya foods in the future!
Shnane Liem
Daiya Foods
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