Vegan Mac & Cheese
500g cauliflower florets
1 tbsp vegetable oil
½ medium onion
3 garlic cloves
100-125ml of unsweetened almond milk (or other alternative milk)
Juice of ½ to 1 lemon
1 to 2 tsp of Dijon mustard
350g macaroni pasta
Fresh chopped parsley (optional)
Heat some water in a saucepan. When boiling add cauliflower florets and cook until tender (around 10 mins). Drain and set aside to cool down.
Chop onion and crush garlic cloves. Heat some oil in a frying pan, add onion and fry under medium heat until golden and soft. Add garlic, cook for another minute then set aside.
Heat some water in a pan. When boiling, add macaroni pasta and cook according to packet instructions.
Place cooled down cauliflower florets in a blender with onion mixture and some of the milk. Blend to a smooth puree. Add mustard, lemon juice to taste and more milk to achieve your preferred consistency. Mix sauce with drained pasta. Serve with some freshly chopped parsley on top if using.