Skinny Vegan Mac n Cheese
Recipe type: Vegan, Dairy Free, Nut Free
Cuisine: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
For the sauce
  • 1 large cauliflower, chopped into bite sized florets
  • 1 white onion, finely chopped and divided
  • 3 minced cloves of garlic, divided
  • ¼ teaspoon turmeric
  • 1 teaspoon paprika
  • 300ml dairy free milk of choice
  • ½ cup nutritional yeast
  • ¼ cup tahini
  • 2 teaspoons white miso paste
  • 2 teaspoons dijon mustard
  • 3 tablespoons white beans
  • Olive oil, to cook
  • Salt & pepper
For the pasta
  • 1 punnet chestnut mushrooms, sliced
  • 250g wholegrain macaroni (or gluten free, if desired)
  • 3 sprigs of thyme
  1. Preheat your oven to 185ºC | 365ºF and toss together the cauliflower florets, half the white onion, two cloves of minced garlic, the turmeric, paprika, a sprinkling of salt & pepper and a glug of olive oil.
  2. Roast in the oven for 30 minutes, tossing halfway, until tender and almost caramelised but not burnt.
  3. Add half of the contents into a blender with the remaining sauce ingredients and blend until smooth and creamy, adding more liquid if necessary. Taste and adjust any seasoning.
  4. While the cauliflower roasts, cook your pasta according to package instructions, drain and set aside reserving some of the cooking water.
  5. Heat some olive oil in a saucepan and sauté the remaining onion and garlic for 1 minute before adding in the mushrooms and thyme leaves. Once mushrooms and onions are browned, about 5 minutes, add in the "cheese" sauce, remaining cauliflower, and cooked macaroni, stirring everything together.
  6. Either serve or finish in the oven in a dish with a sprinkling of nutritional yeast on top. Enjoy!
If served as 6 portions, it's only about 300 calories per serving with over 15g of protein!
Recipe by Sprinkle of Green at