Vegan Friendly Mac and Cheese

Very tasty!



1 Sauté chopped yellow onion and minced garlic in ½ cup of the vegetable broth. Sauté for 5 minutes until soft. Add the 2 tbsp of flour and stir to make a thick paste.

2 Chop up cauliflower in tiny pieces in a separate pot and steam until very tender. Once tender drain the cauliflower.

3 In a blender add the onion, garlic, and flour paste, the cooked cauliflower, almond milk, remaining ½ cup vegetable broth, lemon juice, paprika, salt, pepper, nutritional yeast, and ground mustard. Blend until very smooth.

4 Once blended return mixture to sauté pan where the onions were cooked and let the cauliflower mixture simmer on low for 5 minutes, becoming thick and creamy. Stir frequently.

5 Cook elbow noodles until al dente. Once the noodles are cooked combine the noodles and the cauliflower mixture together. Stir well.

6 Pour mac & cheese into 9x13 pan. Sprinkle bread crumbs to cover mac & cheese.

7 Cook uncovered for 25 minutes in a 400° degree oven. It will be hot and bubbly when done!