Hellllooooo lovers, I created this recipe this last weekend, and I made it for my family because my sister is both Vegan and Gluten Free. SO I wanted to experiment with a cheesy-mac, rice-a-roni type thaaaang. The texture was there, the look was there, but I def had to add more garlic, and seasoning because it can be pretty bland without REAL cheese. (Seasoning salt added to this is also greaaaat) My family absolutely loved it. It really feels like you’re eating a cheat meal like mac n cheese, but there’s ZERO guilt because it’s SO HEALTHY. So here’s the perfect breakdown of this VEGAN CHEESY CAULIFLOWER RISOTTO…
INGREDIENTS:
3-4 Large Carrots
2 large potatoes, or 2 1/2 smaller ones
3 1/2 Cups Riced Cauliflower (or about the whole bag from Trader Joes)
3 Tablespoon Nutritional Yeast
1/2 Shallot
1/4 Clove of Garlic (yes lots- so good!!)
3/4 cup Cup Almond milk
12 Asparagus spears
4 Tablespoons Olive Oil
1/2 Teaspoon Garlic Salt
Salt and pepper
ANNDDD NOW HERE’S WHAT YOU DO: (and it’s actually REALLY simple, easier than the instructions seem HAH)
- Boil water. Cut up the potatoes and carrots in nice chunky chunks
2. Place the carrots and potatoes in boiling water. Boil for 15-20 min
3. Cut up asparagus spears and shallots. 
4. Simmer these over a bit of olive oil. 
5. Strain the carrots and potatoes
6. Place carrots, potatoes, olive oil, seasoning, nutritional yeast, garlic, and almond milk INTO the blender and blend. This is our “cheese” sauce FYI.
7. Add the cauliflower to the cooked asparagus, and saute for about 5-6 min, or until cauliflower is ready, but not TOO overcooked and smushy.
8. Add cheese sauce to cauli mix. 
9. MIX BABY MIXXXX
10. Step 10 and you got yourself a VEGAN MAC MEAL! Yummmm.
Oh wait we need an up close version too, though….
Try it, and let me know what you think!!!
xx Katie