Creamy Golden Mac and "Cheese"

After experimenting for years to find the perfect dairy-free sauce, I finally hit on this rich tahini-based version which evokes the flavors of Annie’s sharp cheddar. It doesn’t hurt that the recipe sneaks two cups of cauliflower right into the sauc… — After experimenting for years to find the perfect dairy-free sauce, I finally hit on this rich tahini-based version which evokes the flavors of Annie’s sharp cheddar. It doesn’t hurt that the recipe sneaks two cups of cauliflower right into the sauce—making it easier for little ones to enjoy their veggies! (Photo source: Alec Tilly)

Inspired by Gathered Nutrition

| Yield: 4-6 servings | Time: 40 minutes |

Ingredients

1 pound pasta of choice

Parsley, as garnish

Sauce

1/4 cup olive oil

1/2 cup tahini

2 cups cauliflower (~1/2 head, save other half for roasting)

1/4 cup + 2 tablespoons lemon juice (juice of ~2 lemons)

1 cup plant milk

1/2 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder (optional)

1 teaspoon salt, plus more for pasta water

1/2 teaspoon pepper

1 teaspoon dijon mustard

1 tablespoon capers (optional, for that sharp cheddar taste!)

toasted breadcrumbs

2 tablespoons olive oil

1 cup breadcrumbs, homemade or store-bought

1/2 teaspoon salt

Preparation

For the pasta: Fill a large pot with water and a couple generous pinches of salt. Set over high heat.

Fill another pot with an inch or two of water along with a steamer basket. Set over high heat.

Chop the head of cauliflower into florets and rinse. Place 2 cups of the florets in the steamer basket, and cover to steam for 15 minutes, until very soft. Roast the rest at 425 F for serving on top of the finished dish, if desired, or save for another recipe.

Once cauliflower is fully soft, add to a blender along with the rest of the sauce ingredients. Blend until very creamy, adding a bit of extra water if necessary.

The pasta water should be boiling by now. Add pasta and cook until al dente—still a bit firm to the bite. Drain the pasta, reserving 1 cup of the cooking water, and return to the pot along with the sauce and 1/2 cup of the pasta water. Cook over medium heat until the sauce loosens and thickens a bit, adding more pasta water if necessary to coat the pasta. It should be super creamy!

Toast the breadcrumbs for topping. Add the 2 tablespoons of olive oil to a pan over medium-high heat. Add the breadcrumbs and salt, stirring occasionally until nice and crispy, about 5 minutes

Serve the pasta topped with toasted breadcrumbs, roasted cauliflower (if desired), and parsley.