| Servings | Prep Time | Cook Time |
| 6 | 10minutes | 25minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 cauliflower chopped into florets
- 2 carrots peeled and chopped
- 1 small yellow onion chopped
- 1 tablespoon olive oil
- 2 cups water up to 2.5 cups if needed
- 1 teaspoon sea salt
- 1⁄4 cups nutritional yeast
- 1 package gluten-free macaroni elbows
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a large pot, heat olive oil on medium-high heat. Sauté the chopped onions until brown and slightly caramelized.
- Add the sliced carrots and water to the pot. Cover and bring to a boil for about 5 minutes.
- Add the cauliflower florets and salt. Cover and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, until the cauliflower is fork tender. Slightly over-cooking the cauliflower creates even better results.
- Transfer the entire contents of the pot into a blender or food processor, and add the nutritional yeast.
- Process until very smooth and creamy, with a texture similar to traditional cream sauce. You may need to add more water to get the right consistency.
- Prepare al-dente gluten-free macaroni elbows according to the instructions on its package.
- Pour the sauce on top of the gluten-free pasta, mix well and serve while hot.
Recipe Notes
Read more about Allergy-Friendly Mac and Cheese on HypeFoodie's Allergy-Friendly Recipe Makeover, featured on the Huffington Post.
