Vegan Cauliflower Mac and Cheese

This vegan cauliflower mac and cheese is the ultimate comfort food – it’s creamy, rich, and so satisfying! This dairy-free twist on the classic American dish is not only easy to prepare, but it’s also a perfect option for a quick and healthy dinner that both kids and adults will love.

I’m thrilled to introduce you to this amazing dairy-free mac and cheese sauce made from cauliflower. Trust me, this recipe is a game-changer. It’s not only incredibly delicious, but it’s also a healthier and lighter alternative to traditional cheese sauces. Also, you won’t even be able to tell it’s made from veggies!

Cauliflower is truly amazing and incredibly versatile! I always keep it on hand in my kitchen and I use it to make everything from curries and soups to baked dishes with a variety of seasonings. And because it’s such a flexible ingredient, I even add it to smoothies and create creamy sauces. The possibilities are endless!

Today we’re making a vegan cauliflower mac and cheese! This recipe is a great way to sneak more veggies into your diet while still enjoying a comforting and satisfying dish.

Jump to:

• Why you’ll love this vegan cauliflower mac and cheese
• Ingredients you’ll need
• How to make vegan cauliflower mac and cheese
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe

A note before we start: I’ve recently learned that “cauliflower mac and cheese” is also used to refer to a grain-free variation of mac and cheese that replaces traditional pasta with cauliflower. However, the vegan mac and cheese recipe I’m sharing today features pasta and a creamy, ‘cheesy’ sauce prepared using cauliflower. If you’re interested in the first concept, you can still make this sauce and apply it to coat additional cauliflower florets instead of using pasta.

Why you’ll love this vegan cauliflower mac and cheese

• This recipe is incredibly effortless and can be prepared in just about 30 minutes. To whip up the sauce, all you need to do is cook the ingredients and blend them into a smooth, velvety sauce. Once done, toss the sauce with cooked pasta, and you’re ready to serve. It’s quick and easy.
• It’s both flavorful and incredibly creamy, yet surprisingly free of dairy, cream, or cheese in the sauce.
• It’s a crowd-pleaser! I’ve made it for many people over the years, including kids, and everyone loves it. Even picky eaters won’t notice the extra veggies hidden in this dish, making it an excellent way to sneak in some healthy nutrients.
• The sauce is versatile and can be used in many ways beyond just pairing it with pasta. It can be used to coat other vegetables, as a topping, or even as a dip for nachos and tacos.
• This recipe is great for meal prep as both the pasta and sauce can be made ahead of time and stored in the fridge for a few days. It’s also freezer-friendly, making it a great option for batch cooking and easy meal planning.

Ingredients you’ll need

This recipe for vegan cauliflower mac and cheese uses simple ingredients that are easily found in most grocery stores.

• Cauliflower: The star of this sauce is cauliflower florets chopped into small pieces. You can also finely chop the stem, but don’t forget to remove the woody skin before cutting. Adding cauliflower to the mix increases the sauce’s volume and creaminess without overpowering its flavor.
• Aromatics: Diced onion and minced garlic cloves add flavor and depth to the sauce.
• Carrot: Carrots lend a subtle sweetness and vibrant color to the sauce.
• Cashew Butter: Using natural cashew butter is a game-changer for this sauce. It adds a creamy texture and a subtle nutty taste that doesn’t overpower the other flavors. Plus, it’s a convenient ingredient as it keeps well in the fridge. In case you prefer using raw cashews or require a nut-free option, check out the “Variations, additions & swaps” section in the blog post.
• Nutritional Yeast: Adding nutritional yeast flakes to the sauce brings in a cheesy flavor. It’s an essential ingredient to the sauce since we’re not using real cheese in the recipe.
• Miso Paste & Dijon Mustard: Both ingredients are added to the sauce to enhance its overall flavor and depth. Miso paste provides a distinctive umami flavor, while dijon mustard adds a slight tanginess.
• Salt & Pepper: They enhance the flavors.
• Olive Oil: To add more flavor, we use a small amount of olive oil to sauté the aromatics.
• Pasta: Any short pasta will work well in this recipe, but I personally love using elbow macaroni pasta. If you have specific health or dietary needs, you can opt for whole grain, gluten-free, or legume-based pasta. Feel free to choose your favorite.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make vegan cauliflower mac and cheese

This recipe is incredibly easy to prepare and will be ready in no time!

While the recipe card provides detailed instructions, you can also follow along with the step-by-step photos and helpful tips included here to make the process even smoother.

Step 1: Prepare the ingredients

Prep all the ingredients of the recipe to make it easier to follow.

• Peel and dice the onion. Peel and mince the garlic.
• Chop the cauliflower into small pieces and dice the carrot finely. This will speed up the cooking process. The shape of the vegetables doesn’t matter as they will all be blended later.
• Keep all the remaining ingredients aside.

Step 2: Cook the veggies

To make the cauliflower “cheese” sauce, the first thing you need to do is cook the vegetables.

1. Heat olive oil in a pot and add onion and salt. Cook until the onion becomes soft and translucent. Add minced garlic and sauté for another minute, being careful not to burn it.
2. Next, add the cauliflower, carrot, and water to the pot. Once boiling, cover the pot with a lid and cook until the cauliflower is tender, about 10 minutes.

Step 3: Cook the pasta

While the vegetables are cooking, cook the pasta in a separate pot until al-dente as per the instructions provided on the package.

Note: If the pasta is cooked before the sauce is ready, you can simply drain it and set it aside while you finish making the sauce. To prevent the pasta from sticking together, you can toss it with a little bit of olive oil.

Step 4: Make the cauliflower “cheese” sauce

Once cauliflower is soft, allow the mixture to cool slightly before adding it to a blender to prevent any potential pressure buildup from the hot contents.

To make the sauce, combine the cooked vegetables and liquid with the other sauce ingredients (cashew butter, nutritional yeast flakes, dijon mustard, miso paste, and black pepper) in a blender. Begin blending on low speed and gradually increase as needed, blending until completely smooth. Scrape the walls and make sure all pieces are blended. Taste and adjust seasoning as desired.

Tip: Be cautious when handling the hot mixture! My recommendation is to use a ladle to transfer the contents from the pot to the blender to avoid any potential burns.

Another option is to add the remaining sauce ingredients to the pot after the veggies are cooked and use an immersion blender directly in the pot to mix until smooth. However, I personally prefer using a blender as I find it easier to achieve the desired consistency.

The sauce is done! You might not need to heat it again as the veggie mixture was already hot before blending. But if you want, you can always put it back in the pot and reheat it.

Step 5: Mix the pasta and sauce together

Once the pasta is cooked and the sauce is ready, it’s time to bring them together! Simply combine them to the same pan and mix well, stirring until the pasta is evenly coated.

Your vegan cauliflower mac and cheese is ready to be enjoyed!

Note: This sauce is versatile and can be used in various ways apart from combining with pasta. You can try using it as a dip for veggies, crackers, or bread. It also goes well poured over roasted vegetables, as a sauce for casseroles, or even as a topping for nachos.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• When cutting the vegetables, keep in mind that smaller pieces will cook faster and reduce the overall cooking time. It’s more efficient to cut them into bite-sized chunks than to cook larger pieces, so take the time to chop them down accordingly.
• Be sure to blend that sauce thoroughly until it’s perfectly smooth. It’ll take your dish to the next level of deliciousness!
• To keep your leftovers tasty and fresh, it’s best to avoid combining the pasta and sauce beforehand. Mix them together just before serving to prevent the pasta from becoming mushy. Check out the “Storage & reheating tips” section of the blog post for instructions on how to store and reheat your leftovers.

Variations, additions & swaps

I highly recommend following the recipe as written since it is absolutely delicious. However, if you have specific needs or preferences or simply want to change things up, here are some ideas:

• To maintain the mild taste of the sauce, it’s recommended to stick with cashew butter as it has a neutral flavor compared to other nut butters like almond or hazelnut. However, if you’re looking for an alternative, macadamia butter could work well as it also has a mild taste. Other nut butters may alter the flavor of the sauce significantly.
• If you don’t have cashew butter, don’t worry! You can use 1 cup of raw cashews instead. Just add them to the pot along with the cauliflower, carrot, and water. As they cook, the cashews will soften, making them easy to blend with the other sauce ingredients.
• If you’re looking for a nut-free alternative, you can try using 1 cup of raw sunflower seeds instead of cashews. Alternatively, you can also use seed butter, such as tahini or sunflower seed butter, instead of cashew butter. Just keep in mind that the flavor might be stronger if you’re not used to it.
• To boost the protein content, consider adding cooked chickpeas or white beans to the pot while cooking the vegetables. Be sure to rinse and drain them beforehand, and adjust the amount of liquid and seasonings accordingly.
• To create unique variations of this recipe, use it as a base for sauces and experiment with different seasonings. For instance, adding jalapeños or green chillies to the sauce can give your mac and cheese a spicy kick. The possibilities are endless, so feel free to get creative and try new combinations of flavors.

Serving suggestions

This vegan cauliflower mac and cheese can be served as a main dish or as a side dish. It can be accompanied by a variety of side dishes or toppings to enhance the flavor or add some texture. Here are some serving suggestions:

• Sprinkle some vegan cashew parmesan cheese and red pepper flakes over the top.
• Garnish with chopped fresh herbs such as parsley or chives.
• Serve with a side salad of mixed greens or vegetables. I love serving it with broccoli and peas for added nutrition.
• Add some protein by topping with crumbled tempeh or tofu, or serve alongside baked tofu, roasted chickpeas, or even vegan sausage.

Storage & reheating tips

Consider keeping the pasta and sauce separate if you plan on having leftovers to prevent the pasta from becoming too soft and to make reheating easier.

• To store the sauce, transfer it into an airtight container and place it in the refrigerator for up to 4 days. When reheating, warm the sauce over low to medium heat on the stove, or in the microwave, stirring occasionally. If needed, add additional liquid to reach the desired consistency.
• Cooked pasta can be stored it in an airtight container in the fridge for up to 5 days. When reheating, I suggest using the microwave to maintain its texture or adding it to the sauce when reheating on the stovetop. Just be sure not to overcook it as it may become too soft and mushy.

To store already mixed pasta and sauce, place it in an airtight container in the fridge for up to 3 days. For reheating, microwave it in a microwave-safe container for 30-second intervals, stirring in between until heated through. Alternatively, you can heat it in a pot over medium-low heat on the stovetop, adding a small amount of water or plant milk as needed. However, be cautious not to overcook the pasta as this can cause it to become mushy.

To freeze the cauliflower sauce, simply transfer it to a freezer-safe container or bag, making sure it is tightly sealed, and freeze for up to 3 months. Before freezing, allow the sauce to cool down to room temperature. When ready to use, thaw the sauce in the refrigerator overnight and reheat it on the stovetop or in the microwave.

FAQs

Did you try this recipe?
⭐️⭐️⭐️⭐️⭐️
I’d love to hear about it! Please leave a comment below with a recipe rating to let me know how it was. Be sure to tag me @FeedYourselfPlants + #FeedYourselfPlants if you post it on social media — seeing your creations always makes my day. Thank you for the support!

Don’t forget to follow me on Instagram, TikTok, Pinterest, Facebook, and YouTube. You can also subscribe to my email list to never miss a new recipe!

Print

Recipe