Ready to savor a bowl of creamy vegan cauliflower mac and cheese? This dish is incredibly rich, cheesy, and full of warmth, making it perfect for any night. The enticing aroma wafting through your kitchen will have you craving it instantly. Best of all, it features a velvety vegan cauliflower cheese sauce drizzled over macaroni noodles. In just 20 minutes, you'll have a delightful dinner that the entire family will enjoy. Plus, it's an easy way to sneak in some veggies!

Why is this dish so beloved? Cauliflower is a versatile superstar in the vegetable world. It's often transformed into everything from crispy nachos to buffalo wings and pizza crust, not to mention creamy sauces like this mac and cheese.

vegan-cauliflower-mac-and-cheese-recipe-easy-plantbased

Let's get started on making this vegan cauliflower mac and cheese so you can enjoy it right away! It's super simple, which is why it's a go-to for mid-week meals. Plus, it reheats amazingly well for leftovers. You only need a few ingredients, and everything comes together in a snap.

To prepare, begin by simmering the ingredients (excluding the macaroni) in a saucepan until the cauliflower becomes very tender, which takes about 15 minutes. Then, transfer the mix to a blender and purée until smooth. Pour the creamy sauce back into the saucepan.

vegan cauliflower mac & cheese

Meanwhile, cook the macaroni noodles in a separate pot until they reach an al dente texture. Once done, combine the noodles with the sauce in the saucepan and mix well.

And there you have it! A quick, cheesy, and creamy pasta dish ready to enjoy. Keep reading for the full recipe.

Prep Time

10 minutes

Cooking Time

15 minutes

Ingredients

Ingredients List

  • 2 cups cauliflower florets
  • 2 tbsp coconut oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tbsp dijon mustard
  • 1 tbsp white miso
  • 1 tsp fine sea salt
  • pinch of turmeric (optional, for color)
  • 1 cup cashews
  • pinch of pepper for garnish
  • pinch of paprika for garnish (optional)
  • 1 lb macaroni noodles

Preparation Steps

  1. Chop the cauliflower into small pieces and set aside. Bring a large pot of water to a boil for the macaroni.
  2. In a large skillet, melt the coconut oil over medium heat. Add the shallot and garlic, cooking until softened, about 5 minutes. Stir in the almond milk, nutritional yeast, dijon mustard, miso, sea salt, and turmeric. Bring to a simmer while whisking to combine.
  3. Incorporate the cauliflower florets and cashews into the skillet, cover, and simmer until the cauliflower is tender, approximately 15 minutes. Then blend until smooth and return the sauce to the skillet.
  4. While the sauce simmers, boil the pasta until al dente, roughly 7 minutes. Add the pasta to the skillet with the sauce and stir to combine. Serve warm, topped with pepper and paprika.