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vegan cauliflower macaroni and cheese in a large pasta bowl.
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Cauliflower Macaroni and Cheese (Vegan)

Enjoy creamy cauliflower macaroni and cheese! This quick three-step recipe is ready in just 30 minutes - perfect for weeknights!
Course Main Course, Pasta Recipes
Cuisine American
Diet Low Lactose, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 707kcal
Author Adina

Equipment

  • Food processor or high-power blender
  • 1 large pot
  • 1 medium pot

Ingredients

  • ¾ cups raw cashews
  • 1 lb pasta Note 1
  • 2 ½ cups cauliflower chopped, 10.5 oz/ 300 g, Note 2
  • 1 ¼ cups potatoes chopped, 7 oz/ 200 g
  • 2 garlic cloves peeled but left whole
  • ½ cup coconut milk Note 3
  • 3 tablespoons nutritional yeast Note 4
  • 2 tablespoons lemon juice freshly squeezed
  • ½ teaspoon garlic powder
  • sweet ground paprika
  • fine sea salt and ground black pepper
US - EU

Instructions

  • Soak the cashews in water for about 4 hours.
    ¾ 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 ½ cup of the cooking water and drain the rest.
    2 ½ cups cauliflower + 1 ¼ 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.
    ½ cup coconut milk + 3 tablespoons nutritional yeast + 2 tablespoons lemon juice + ½ teaspoon garlic powder + sweet ground paprika + fine sea salt and ground black pepper
  • Adjust the taste again and serve immediately.

Notes

  1. Pasta: You can use any pasta shape you like.
  2. Cauliflower: Fresh or frozen. If frozen, you can cook it from frozen; there’s no need to defrost it.
  3. Coconut milk: Preferably full-fat (creamier & tastier), but low-fat works too.
  4. Nutritional yeast: Not baker's yeast; they are two completely different products. 

Nutrition

Serving: 1portion from 4 | Calories: 707kcal | Carbohydrates: 111g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 37mg | Potassium: 1080mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 48mg | Calcium: 63mg | Iron: 5mg