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Lentil Mac and Cheese with Cauliflower and Lentils

Course: Main Course, Sauces
Cuisine: Vegan
Keyword: Oil Free
Servings: 4
Calories: 826kcal
Author: Singing Vegan


  • 3 ½ cups cauliflower cut into florets
  • 1 cup cashews
  • 1 cup brown lentils cooked, or use red lentils
  • ½ onion chopped (about 1/2 cup)
  • 4 garlic cloves chopped
  • 1 tablespoon miso
  • 2 tablespoons nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon turmeric
  • 1 pound pasta
  • nutritional yeast for garnish
  • paprika for garnish


  • Place cauliflower, onion, lentils, water, cashews, garlic, and miso in the Instant Pot. Stir to combine. The water should not completely cover the other ingredients.
  • Use the manual setting and cook for 6 minutes, then release the pressure.
  • Add the mustard and apple cider vinegar to the pot and stir. Allow to cool a few minutes
  • Bring a large pot of water to a boil. Salt the water and add the pasta. While you complete the sauce, cook the pasta until al dente, then drain. Return the pasta to the pot.
  • Preheat the over to 350 degrees F.
  • Carefully place the sauce ingredients in a blender jar. If you have a large jar, this amount of sauce should fit.
  • Blend the sauce until it is very smooth. Adjust seasonings.
  • In the pasta pot, add enough sauce to thoroughly coat the pasta. Some of the sauce will be absorbed during baking, so be generous. I used about 2/3 of the sauce for 1lb of pasta.
  • Pour the saucy pasta into a baking dish. Sprinkle with nutritional yeast. Bake for 15-20 minutes, until the top dries out a bit.
  • Remove from the oven. Sprinkle with paprika and serve.


Calories: 826kcal | Carbohydrates: 133g | Protein: 38g | Fat: 17g | Saturated Fat: 3g | Sodium: 214mg | Potassium: 1302mg | Fiber: 23g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 8mg