-
1
Bring a large pot of water to a boil.
-
2
Put the cauliflower and 1 cup water in a small saucepan over medium heat.
-
3
Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes.
-
4
Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside.
-
5
Wipe out the saucepan.
-
6
Heat the oil in the saucepan over medium heat.
-
7
Add the shallot and garlic and cook, stirring, until softened, about 3 minutes.
-
8
Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined.
-
9
Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer.
-
10
Remove from heat.
-
11
Process the cauliflower until smooth.
-
12
With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
-
13
Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
-
14
Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions.
-
15
Strain, reserving 1 cup of pasta water.
-
16
Add the pasta to the sauce and stir to combine.
-
17
Stir in some of the reserved pasta cooking liquid to reach your desired consistency.
-
18
Add salt to taste.
-
19
Serve hot with hot sauce on the side if using.
