Cauliflower Mac and Cheese Recipe Vegan Made Easy

If you’re searching for a comforting, creamy, and delicious mac and cheese that’s completely plant-based, look no further than this Cauliflower Mac and Cheese Recipe Vegan. This dish takes the classic childhood favorite and gives it a wholesome, nutritious twist using cauliflower as the star ingredient.

Not only does it deliver the familiar cheesy flavor vegan-style, but it also sneaks in some extra veggies that boost its health factor without compromising on taste.

This recipe is perfect for vegans, those with dairy allergies, or anyone wanting to enjoy a lighter, yet satisfying, version of mac and cheese. The sauce is rich, velvety, and packed with flavor from nutritional yeast, garlic, and a touch of mustard to mimic that cheesy tang.

Plus, it’s easy to make and ready in under 40 minutes, making it a fantastic weeknight dinner or a crowd-pleaser for gatherings.

Let’s dive into why this cauliflower mac and cheese is about to become your new favorite comfort food.

Why You’ll Love This Recipe

• Healthy and Nutritious: Cauliflower adds fiber, vitamins, and minerals, making this mac and cheese much healthier than traditional versions.
• Vegan & Allergy-Friendly: No dairy, no eggs, and no gluten if you choose your pasta wisely – perfect for various dietary needs.
• Creamy & Flavorful: Thanks to cashews and nutritional yeast, the sauce is rich and cheesy without any dairy products.
• Simple Ingredients: Easily accessible pantry staples and fresh produce come together to create this dish.
• Quick to Prepare: Ready in less than 40 minutes, making it ideal for busy weeknights.
• Customizable: Add your favorite veggies, spices, or protein to make it your own.

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 8 ounces elbow macaroni (use gluten-free if preferred)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 1/4 cups unsweetened plant milk (almond, soy, oat, or cashew milk)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil or vegan butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika (optional, for a smoky depth)
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric (for color)
• Salt and black pepper, to taste
• 1/4 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Equipment

• Large pot for boiling pasta and cauliflower
• Blender or food processor
• Large mixing bowl
• Baking dish or casserole dish
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board

Instructions

1. Prepare your ingredients: Chop the cauliflower into small florets and soak the cashews in hot water for at least 20 minutes to soften.
2. Cook pasta and cauliflower: In a large pot, bring salted water to a boil. Add the elbow macaroni and cauliflower florets simultaneously. Cook for about 8-10 minutes until the pasta is al dente and the cauliflower is tender. Drain and set aside.
3. Make the cheese sauce: Drain the soaked cashews and add them to a blender along with plant milk, nutritional yeast, olive oil, minced garlic, lemon juice, Dijon mustard, smoked paprika, onion powder, turmeric, salt, and pepper.
4. Blend until smooth: Blend the sauce on high for 1-2 minutes until creamy and silky. Taste and adjust seasoning if needed, adding more salt, lemon juice, or nutritional yeast to suit your preference.
5. Combine pasta, cauliflower, and sauce: In a large mixing bowl, gently fold the cooked pasta and cauliflower with the cheese sauce until well coated.
6. Transfer to baking dish: Pour the mixture into a greased baking or casserole dish. If using, sprinkle breadcrumbs evenly over the top for a crispy crust.
7. Bake the mac and cheese: Preheat your oven to 375°F (190°C) and bake for 15-20 minutes until the top is golden and bubbly.
8. Garnish and serve: Remove from oven and let cool slightly. Sprinkle with chopped fresh parsley before serving.

Tips & Variations

“Soaking the cashews is key to achieving that velvety, creamy texture in the cheese sauce. If you’re in a rush, blend them with very hot water for a few minutes to soften.”

• Add Veggies: Stir in steamed broccoli, peas, or sautéed mushrooms for extra nutrition and flavor.
• Spice it Up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Make it Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs or omit the topping altogether.
• Nut-Free Option: Replace cashews with cooked white beans or silken tofu for the sauce, though texture will differ slightly.
• Make it Stovetop: Skip baking and serve immediately after mixing pasta, cauliflower, and sauce for a quicker meal.
• Extra Cheesy Flavor: Add a teaspoon of miso paste to the sauce for a deeper umami taste.

Nutrition Facts

Serving Suggestions

This vegan cauliflower mac and cheese is a versatile dish that pairs beautifully with a variety of sides. Serve it alongside a crisp green salad with lemon vinaigrette for a refreshing balance.

Roasted Brussels sprouts or garlic sautéed kale make excellent vegetable companions, adding texture and color to your plate.

For a heartier meal, pair this mac and cheese with vegan meatballs or your favorite plant-based sausage. If you’re entertaining, consider serving it as a comforting side dish alongside dishes like Instant Pot Rabbit Recipe or a fresh appetizer from Low Fodmap Appetizer Recipes.

Looking for a sweet finish? Try a delightful treat from Lemon Straws Recipe to round out your meal.

Conclusion

This Cauliflower Mac and Cheese Recipe Vegan is proof that plant-based comfort food can be just as indulgent and satisfying as the original. By using cauliflower and cashews, we’ve created a creamy, cheesy sauce that is both nutritious and delicious.

Whether you’re vegan, lactose intolerant, or simply looking to add more veggies to your diet, this recipe fits the bill perfectly.

It’s easy to customize with your favorite flavors and veggies, making it a flexible recipe for any occasion. Plus, it’s quick enough for weeknights yet elegant enough to serve guests.

Give it a try and enjoy a warm bowl of creamy goodness without the dairy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cauliflower Mac and Cheese Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, dairy-free mac and cheese made with cauliflower and cashews for a healthy twist. Perfectly cheesy and comforting without any animal products.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz elbow macaroni (gluten-free if desired)”, “1 small head cauliflower (about 4 cups florets)”, “1 cup raw cashews (soaked for 2 hours)”, “1/4 cup nutritional yeast”, “1 cup unsweetened almond milk”, “2 tbsp lemon juice”, “1 tsp garlic powder”, “1 tsp onion powder”, “1/2 tsp smoked paprika”, “1/2 tsp salt”, “1/4 tsp black pepper”, “1 tbsp olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook macaroni according to package instructions, then drain.”}, {“@type”: “HowToStep”, “text”: “Steam cauliflower florets until tender, about 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain soaked cashews and add to a blender with cauliflower, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat, then add the cheese sauce and cook for 3-5 minutes, stirring frequently.”}, {“@type”: “HowToStep”, “text”: “Combine cooked macaroni with the sauce and mix well.”}, {“@type”: “HowToStep”, “text”: “Serve warm and enjoy.”}], “nutrition”: {“calories”: “380”, “proteinContent”: “15g”, “fatContent”: “14g”, “carbohydrateContent”: “50g”}}