It’s been 1 week since my baby shower! It’s funny that I’m typing this, relaxed on my porch with an iced hemp milk latte next to me, sun shining, no pressure or schedule to keep up with today. Last Saturday was a different story! We had 7 people staying at our house, snuck in a spin class that morning, avocado toast, baby shower prep, and managed to do my hair and makeup, and make it to the shower on time. I love how life works that way . . . a crazy busy weekend, followed by a nice relaxed one. Just what the doctor ordered.
After the baby shower we went to dinner at a local favorite, and they had Vegan Mac & Cheeze as a dinner special. I was so excited . . . I didn’t even have to open up my menu to think about my order. But sadly, they were all out of it (and my pregnant self almost cried). SO, the next day for Football Sunday I had to make my own Mac & Cheeze because now my craving was out of hand.
This recipe is so quick and easy . . . and delicious. I usually make my own cheeze/sauce, but this one I cheated and bought vegan cheeze instead . . . hence why the word ‘lazy’ made it into the name. I made this for Sean and my bestie, and they both loved it . . . and
I of course did because it’s Mac & Cheeze, so what’s not to love?!
-1 head cauliflower, chopped into bite sized pieces
-1/3 Cup vegan butter
-1/3 Cup flour
-2 Cups plant based milk
-1 package vegan cheeze of choice (I used daiya mozzarella)
-1/4 Cup nutritional yeast
-1 teaspoon garlic powder
-1 Tablespoon dijon mustard
-Pink himalayan salt & black pepper to taste
-1 box pasta of choice (I’ve been using Cybele’s Free to Eat)
-Optional: broccoli, chopped into bite sized pieces
-Optional: breadcrumbs for topping
-Preheat oven to 400°F
-Add pasta to boiling water & cook for 4 minutes. Then add the cauliflower (& broccoli if using), & cook for 5 more minutes
-While the cauliflower & pasta are cooking, melt the butter in a pan, then add the flour to make a thick, sticky roux. Pour the plant based milk into the pan gradually, stirring constantly, until the sauce is smooth & creamy
-Add the vegan cheeze, nutritional yeast, garlic powder, & mustard into the pan, stirring constantly, until the vegan cheeze has melted & combined with the sauce
-Add 6 Tablespoons of pasta water to the pan, & stir it into the sauce. Taste the sauce & season with salt & pepper. Remove from heat
-Drain the cooked cauliflower & pasta & pour into the cheezy sauce & mix together
-Pour into a baking dish & top with breadcrumbs (if using), & bake for 15 minutes, or until bubbling
-Serve hot out of the oven!