Mac n Cheese


1 head of cauliflower

2 Tbsp water

1 cup raw unsalted cashews (soaked overnight in water or a minimum of 1hr in hot water)

2 cloves garlic

1 onion

2 Tbsp nutritional yeast

2 cups gluten free pasta or noodles


  1. Preheat over to 200 degrees celsius.

  2. Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with 2 tablespoons of water.

  3. Saute the onion and garlic in a splash of water over medium-low heat until translucent and soft, about 5-10 mins.

  4. Cook your pasta in water, following packet directions. Strain and set aside.

  5. To make the cashew cream as your sauce base, add soaked cashews and 3/4 cup water to a high speed blender, starting on low and slowly increasing the speed.

  6. Add nutritional yeast, roasted cauliflower and sauteed shallots and garlic.

  7. Add cooked pasta to a large mixing bowl and pour sauce over the pasta.

  8. Gently stir until mixed through. Enjoy!