Vegan Cauliflower Mac & Cheese

This is my favorite vegan mac and cheese recipe! The sauce is creamy and satisfying, and the process is so simple!

I don’t use the word “saucy” very often, but this dish is SAUCY! I almost didn’t add all of the cheese sauce to the pasta because I thought it might be too much, but then my mom reminded me that, of course, there can never be too much cheese sauce on pasta. That is especially true for this one in particular – it’s SO cheesy and flavorful, and it totally satisfies those mac and cheese cravings. It’s another one that belongs on your list of simple crowd pleasers!

Ingredients:

• 12 oz macaroni noodles (or any small pasta)
• 1 tbsp olive oil
• 10 oz cauliflower florets
• 1 cup raw, unsalted cashews
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 2 1/4 cups plain, unsweetened oat milk (or other plant milk)
• 1/3 cup nutritional yeast
• 1 tbsp dijon mustard
• 1 tbsp white miso paste
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp turmeric
• 1/4 tsp paprika

Method:

• Cook the noodles according to the al dente instructions on the box.
• Meanwhile, heat the olive oil in a medium stockpot. Add the shallot and cook for 4-5 minutes or until fragrant and translucent. Add the minced garlic and cook for another minute.
• Add the oat milk, nutritional yeast, dijon mustard, white miso paste, salt, pepper, turmeric, and paprika. Whisk to thoroughly combine.
• Add the cauliflower florets and cashews, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes or until the cauliflower florets are very soft.

• Transfer this mixture to a high speed blender and blend until smooth. Taste and adjust seasonings as desired.
• Combine with the cooked pasta and enjoy!

Vegan Cauliflower Mac & Cheese

This cheese sauce is incredible! It's so creamy and flavorful, and it's so easy to make.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 6

Calories 397 kcal

Ingredients

  

1x2x3x

• 12 oz small pasta
• 1 tbsp olive oil
• 10 oz cauliflower florets
• 1 cup cashews raw, unsalted
• 1 small shallot finely chopped
• 3 cloves garlic minced
• 2 1/4 cup plant milk plain, unsweetened
• 1/3 cup nutritional yeast
• 1 tbsp dijon mustard
• 1 tbsp white miso paste
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp turmeric
• 1/4 tsp paprika

Instructions

 

• Cook the noodles according to the al dente instructions on the box.
• Meanwhile, heat the olive oil in a medium stockpot. Add the shallot and cook for 4-5 minutes or until fragrant and translucent. Add the minced garlic and cook for another minute.
• Add the oat milk, nutritional yeast, dijon mustard, white miso paste, salt, pepper, turmeric, and paprika. Whisk to thoroughly combine.
• Add the cauliflower florets and cashews, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes or until the cauliflower florets are very soft.
• Transfer this mixture to a high speed blender and blend until smooth. Taste and adjust seasonings as desired.
• Combine with the cooked pasta. Enjoy & share!

Nutrition

Calories: 397kcalCarbohydrates: 55gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 470mgPotassium: 494mgFiber: 5gSugar: 4gVitamin A: 46IUVitamin C: 24mgCalcium: 151mgIron: 3mg

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