Mac ‘n’ Cheeze

A lot of vegan “cheeze” sauces use a lot of oil or margarine. Looking for a healthier version, I went with cauliflower! It’s perfect for creamy, cheesy sauces.

4 oz (115g) macaroni (regular or gluten-free)
1 cup cooked and chopped cauliflower
1/8 teaspoon garlic powder
2 tablespoons nutritional yeast (or more)
1 teaspoon lemon juice
¾ cup almond milk
Salt and pepper, to taste
Breadcrumbs or finely chopped almonds

View the full recipe at The Breakfast Drama Queen →