Enjoy super creamy vegan cauliflower macaroni and cheese! This quick and easy three-step recipe can be made in just around 30 minutes -ย but remember to soak the cashews in time!ย
The cauliflower macaroni and cheese is coated in a creamy sauce made from cauliflower, potatoes, cashews, and nutritional yeast, giving it a cheesy flavor without any dairy.
Serve it with a simple salad, Purple Cabbage Slaw, or Air Fryer Asparagus for an easy dinner that's perfect for any day of the week.ย
But if you're looking for more traditional recipes, try any of our recipes, for instance, Mac and Cheese without Flour, Ricotta Mac and Cheese, or Gouda Mac and Cheese.
Recipe ingredients
- Pasta: Use any other pasta shapes you like, long or short. I had spaghetti this time, but I often cook this dish with classic elbow macaroni noodles, penne, farfalle, or linguine. Whatever I happen to have in my pantry.
- Cauliflower: Whether fresh or frozen. Cook frozen cauliflower florets directly from frozen; there's no need to thaw it.
- Potatoes: A small amount of chopped potatoes makes the cauliflower sauce even creamier.
- Raw cashews require soaking for several hours to soften. Combined with cauliflower and potatoes, they form the foundation of the sauce, lending it a creamy and velvety texture.
- Nutritional yeast comes in flaked form and imparts a cheesy flavor to dishes without the need for actual cheese. Not to be confused with baker's yeast; it really is an entirely different thing.
- Other ingredients: Coconut milk, garlic, garlic powder, sweet paprika, and lemon juice. Use the remaining coconut milk to make this delicious vegan Sweet Potato, Coconut, and Chili Soup.
See the recipe card for full information on ingredients and quantities.
How to make cauliflower macaroni and cheese?
Step #1: Soak the cashews for about hours in cold water.
Step #2: Cook the pasta al dente in one large pot of salted water.
Step #3: Cook the pieces of cauliflower and the chopped potatoes until soft. Drain, but reserve about ยฝ cup of the cooking water.
Step #4: Blend everything in a food processor or high-speed blender. Add some of the reserved cooking water, if necessary. Adjust taste and combine.
Tips
Pre-soak cashews: To ensure a smooth and creamy sauce, soak raw cashews in water for several hours or overnight. This softens them, making them easier to blend.
Use a food processor or a high-powered blender for the best results. For the creamiest texture, use a good food processor or a high-powered blender to mix the sauce ingredients thoroughly. This helps break down the cashews and create a silky-smooth consistency.
Save a little cooking water: Before draining the cooked veggies, reserve a cup of the cooking water. You might need it to thin out the plant-based mac and cheese sauce and bind it to the pasta; it also adds flavor.ย
Recipe FAQs
Nutritional yeast is a deactivated yeast often used as a seasoning or cheese substitute in vegan cooking. It has a cheesy, nutty flavor and is packed with vitamins, making it a popular ingredient in plant-based recipes.
No, nutritional yeast is specifically used for its cheesy flavor, while regular yeast is used for leavening in bread. Nutritional yeast cannot be substituted in this recipe.
Make ahead, store & reheat
Make ahead: You can prepare the creamy cauliflower cheese sauce ahead of time and store it in the refrigerator for up to 2-3 days. Cook the pasta separately and combine it with the sauce just before serving for the best taste and texture.
Store any leftover vegan cauliflower macaroni and cheese in an airtight container in the refrigerator for up to 3-4 days.ย
Reheat gently on the stove or in the microwave, adding a splash of water or non-dairy milk to loosen the sauce if necessary.
Are you looking for more vegan food? Try our Creamy Butter Bean Hummus, Hummus Pasta Sauce, or Tahini Pasta.
More mac and cheese recipes
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
๐ Recipe
Cauliflower Macaroni and Cheese (Vegan)
Equipment
- Food processor or high-power blender
- 1 large pot
- 1 medium pot
Ingredients
- ยพ cups raw cashews
- 1 lb pasta Note 1
- 2 ยฝ cups cauliflower chopped, 10.5 oz/ 300 g, Note 2
- 1 ยผ cups potatoes chopped, 7 oz/ 200 g
- 2 garlic cloves peeled but left whole
- ยฝ cup coconut milk Note 3
- 3 tablespoons nutritional yeast Note 4
- 2 tablespoons lemon juice freshly squeezed
- ยฝ teaspoon garlic powder
- sweet ground paprika
- fine sea salt and ground black pepper
Instructions
- Soak the cashews in water for about 4 hours.ยพ cups raw cashews
- Cook vegetables: Bring two pots of water to a boil, one for the veggies and one for the pasta. Add the chopped vegetables and the garlic cloves to one pot and cook them for about 10 minutes or until they are soft. Keep about ยฝ cup of the cooking water and drain the rest.2 ยฝ cups cauliflower + 1 ยผ cups potatoes + 2 garlic cloves
- Cook the macaroni in the other pot. Drain well.1 lb pasta
- Blend the cashews, cauliflower, and potatoes, coconut milk, nutritional yeast, lemon juice, garlic powder, paprika, salt, and pepper until really smooth and creamy. Add some of the reserved cooking water little by little to reach the right consistency.ยฝ cup coconut milk + 3 tablespoons nutritional yeast + 2 tablespoons lemon juice + ยฝ teaspoon garlic powder + sweet ground paprika + fine sea salt and ground black pepper
- Adjust the taste again and serve immediately.
Notes
- Pasta: You can use any pasta shape you like.
- Cauliflower: Fresh or frozen. If frozen, you can cook it from frozen; there's no need to defrost it.
- Coconut milk: Preferably full-fat (creamier & tastier), but low-fat works too.
- Nutritional yeast: Not baker's yeast; they are two completely different products.ย
Comments
No Comments