A dairy free version of your favorite comfort food.
- 2 c chopped cauliflower (stems is okay)
- 1 c water
- 1 c unsweetened plant milk (I used oat)
- 2 tbsp nutritional yeast
- ⅛ tsp turmeric
- pinch of sweet paprika
- 1 tsp salt
- ⅛ c cashews
- 2 tsp lemon juice
- 1 tsp msg (or soy sauce or tamari sauce)
- 16 oz whole grain macaroni pasta
- 4 c water
Put the chopped cauliflower and 1 cup of water in the Instant Pot and cook with high pressure for 7 minutes. Do a quick release when done.
Meanwhile, add 1 cup oat milk, 2 tablespoons nutritional yeast, ⅛ teaspoon turmeric, a pinch of paprika, 1 teaspoon of salt, ⅛ cup of cashews, 2 teaspoons of lemon juice and 1 teaspoon of MSG to a blender. Add in the cooked cauliflower (and any remaining liquid in the pot) and blend at high speed until totally smooth.. It will make about 3 ½ cups of sauce.
After you have cooked the cauliflower and removed it from the Instant Pot, add in 16 oz of macaroni pasta and 4 cups of water to the Instant Pot. Put the lid on, set the valve to sealing, and pressure cook (or press Manual) for 2 minutes. Do a quick release when done.
Pour the sauce over the cooked macaroni in the Instant Pot and stir to combine well. You can add salt and pepper to taste, if desired.