Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



In bowl of hot water, soak cashews for 30 minutes. Drain; set aside.

Meanwhile, in large saucepan of boiling salted water, cook macaroni until al dente, 6 to 8 minutes. Drain; set aside.

Meanwhile, steam cauliflower until tender, about 8 minutes.

Preheat oven to 400°F. In same saucepan, heat oil over medium heat. Add onion and carrot; cook, stirring occasionally, until softened, about 5 minutes. Add broth; cook until vegetables are tender and broth is almost evaporated. Mix in mustard, paprika, garlic powder, lemon juice, nutritional yeast, milk alternative, cauliflower and cashews. Using handheld or immersion blender, purée until smooth.

Return macaroni to saucepan and toss with sauce. Transfer to baking dish and sprinkle with vegan cheese. Bake until topping is golden and bubbling, 8 to 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 2 months.)



To add a bit of crunch, sprinkle this macaroni dish with homemade bread crumbs composed of equal parts ground almonds, chopped fresh parsley and grated vegan Parmesan cheese.

Nutritional facts Per serving: about

  • Calories 450
  • Total fat 13 g
  • Saturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 400 mg
  • Total carbohydrate 66 g
  • Fibre 5 g
  • Sugars 13 g
  • Protein 17 g
  • Iron 3.3 mg
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Lunch & Dinner

Vegan Gratin Style Macaroni