Hello friends!
Comfort food coming ‘atcha. This has been a staple for us this winter because it not only comes together pretty quickly, but it is belly-warming and checks all the boxes in terms of comfort food (pasta and cheese!) Pulling together recipes like that has been a help as I navigate the world of GF cooking. Of course, if you are not GF, you can go on ahead and use whatever pasta you love. I hope that you enjoy this as much as my family does. x
Recipe
You will need:
- Pasta of your choice (I used GF elbow macaroni)
- 1 cup raw cashews
- 1 1/4 cup water or veggie stock
- 1 garlic clove
- 1/2 tsp onion powder
- 1 tsp salt
- Pinch of nutmeg
- Pinch of pepper
- 1 cup cauliflower florets (small so they cook well)
- Your choice of breadcrumb (I used GF panko breadcrumbs)
- 1/4 cup nutritional yeast
- 1/2 cup vegan cheese shreds (I like Violife)
To make:
- Preheat oven to 375 F.
- Cook your pasta according to package.
- To make cheese sauce, add cashews, water or veggie stock, garlic clove, onion powder, nutmeg, salt, pepper. You may want to add more or less salt for your preference. Blend until smooth – no lumps!
- Once pasta is done, add to a large casserole dish and toss with sauce until everything is coated. Add more liquid if necessary.
- Mix in and top with cauliflower florets. Make sure they are small bits and pieces so that they cook through.
- Sprinkle with breadcrumbs, nutritional yeast, and vegan cheese shreds.
- Cover with foil and add to your oven for about 45 minutes.
- After 45 minutes, take off boil and bake for an additional 15 minutes, or until golden.
- Serve warm!
