Meal Cost: $10

Feeds: 4-6

Prep Time: 30 min

Cook Time: 30 min

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Ingredients

• 1/3 cup coconut oil
• 1/4 cup nutritional yeast
• 4 teaspoons dry mustard
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• salt & pepper
• 1/2 teaspoon ground turmeric
• 4 1/2 cups unsweetened almond milk
• 10 ounces cauliflower florets, cut into 1/2 inch-pieces (3 cups)
• 1 1/4 cups raw cashews, chopped
• 1 pound elbow macaroni
• 1 tablespoon distilled white vinegar

Instructions

1. Heat oil in large sauce pan over medium heat
2. Stir in nutritional yeast, mustard, tomato paste, garlic, 2 teaspoons salt, and turmeric and cook for 30-60 seconds.
3. Stir in almod milk, scraping up any browned bits, and bring to simmer over medium-high heat.
4. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft, generally takes 20 minutes.
5. Process cauliflower mixture in blender until smooth, about 2 minutes, scraping down sides as needed. Should make two batches of sauce in the blender.
6. Bring 4 quarts of water to a boil in a large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until tender.
7. Drain macaroni and set aside. Transfer pureed cauliflower mixture to the now empty pot and bring to a gentle simmer over medium-low heat.
8. Add drained macaroni and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes.
9. Season with salt and pepper.
10. Eat it all gone!

Credit “Vegan For Everybody” by America’s Test Kitchen