I have made vegan macaroni and cheese almost every way possible. I think I have tried at least two dozen recipes. It is not because I haven't found the perfect recipe yet, it is because I am having too much fun trying all of the different ways. Even the recipe I created today was a new way of making the cheese sauce.
For the cheese sauce I used:
16 oz dried pasta noodles
12 oz of cauliflower florets
3/4 cup raw cashews, soaked in hot water for about 2 hours, then drained
3 tbsp nutritional yeast
1 1/2 tsp prepared mustard
1 tsp onion powder
1/2 tsp garlic powder
Juice of one large lemon
1/2 tsp salt
Pepper to taste
A pinch of turmeric
1 cup unsweetened, original flavor nondairy milk (I used soy milk)
Make the make the pasta according to the package directions.
To make the sauce, steam the cauliflower for 7-9 minutes, or until it is tender.
Next place the steamed cauliflower, drained cashews, nutritional yeast, lemon juice, mustard, onion & garlic powders, milk, salt, and turmeric into a blender container. This recipe works better if you have a high-speed blender. A high-speed blender will ensure all of the cashews are blended and become creamy. However, if you do not have a high-speed blender just soak the cashews for about 4 hours instead of
Blend the sauce until smooth. You might need to add more milk to the mixture as you blend. You can use as much or as little as you like to get the sauce to your desired consistency.
Pour the sauce over the noodles and enjoy!