Vegan macaroni and "cheese" (also free of gluten, soy and peas)

  • 1 tablespoon coconut oil
  • 1 tablespoon tapioca flour
  • 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
  • 1/3 cup rice milk
  • ½ (or more) cup nutritional yeast
  • 1 teaspoon mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon paprika
  • Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)
  1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
  2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
  3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

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