From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese.  Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies.  My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel.  However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish.  Here is my latest version for anyone interested in a healthy substitute.


  • 1 head cauliflower
  • 16 oz. package pasta  (we use brown rice)
  • 1/2 cup raw cashews
  • 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
  • 1/4 t. brown mustard
  • 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
  • 1 onion
  • 2-3 cloves garlic
  • 1/4-1/2 t. curry powder
  • 2 T. olive oil


  • Steam the cauliflower for about 20 min. or until soft.  Boil past, drain, rinse, and set aside.
  • Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
  • Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred).  Puree until creamy and pour over pasta and serve.

Voila!…guilt-free macaroni and cheese!