This vegan cauliflower mac and cheese is rich and creamy and so easy to make. It has a full serving of veggies in one bowl and is picky eater approved! This simple vegan pasta is healthy and perfect for a quick dinner.
Vegan cheese sauces can be made of a whole host of things. From cashews, to actual vegan cheese, cauliflower, sweet potato, butternut squash and more.
This vegan cauliflower mac and cheese is made of a base of cauliflower, cashews, vegan cheese, nutritional yeast non-dairy milk plus some garlic, salt and pepper.
The cauliflower and cashews make it super creamy, while the vegan cheese and nutritional yeast add that rich cheesy flavor that make you feel like you’re eating something super indulgent.
You can serve this just as is, or turn it into a baked vegan mac and cheese!
Key ingredients
Cashews. Cashews are my favorite ingredient for making creamy vegan pasta sauces. I have not tested this recipe without nuts, but if you want to make it without cashews, you can sub for more cauliflower or just leave it out entirely and use slightly less milk.
Cauliflower. Cauliflower is my favorite veggie to sneak into recipes because it doesn’t change the color or the flavor. You’ll need one small head of cauliflower which we’ll steam to soften, then blend until smooth.
Vegan cheese & nutritional yeast. Nutritional yeast is a staple in most vegan mac and cheese recipes. I opted to also use some store bought vegan cheese shreds to give this a really rich flavor. My personal favorite is the Field Roast Chao creamy original, but VioLife also makes some great ones as well.
Non-dairy milk. To help the sauce blend! I used almond milk, but any non-dairy milk will work as long as it is plain and unsweetened.
Garlic. A generous amount of garlic really rounds of the flavors of this recipe.
How to make cauliflower mac & cheese
Make the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. You can use whatever pasta shape you like. I went with rotini, but you can keep it classic and use shells or elbows.
Steam the cauliflower. Add the cauliflower and cashews to a pot and cover with water. Let steam/boil until the cauliflower is fork tender, then drain.
Blend the sauce. Add the cashews/cauliflower to the blender along with all remaining ingredients. Blend until completely smooth, adding a touch more milk as needed to help it blend.
Combine. Transfer the sauce to a pot on the stove and heat to ensure the cheese is fully melted. Combine with the cooked pasta and stir to combine. I sometimes like to stir in some peas, but it’s also delicious as is!
Frequently asked questions
Why is my cauliflower cheese watery?
Cauliflower can hold on to a lot of moisture, so to prevent the sauce from being watery, we’ll steam it then drain completely to prevent the sauce from thinning too much. We’re also starting with a low amount of milk for the sauce so it should be fairly thick to begin.
Does it keep?
Once prepared, this vegan cauliflower mac and cheese will keep for about 3-4 days in the fridge. I like to reheat it on the stove with a splash of almond milk to make it creamy, but the microwave also works!
More vegan pasta recipes!
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Vegan Cauliflower Mac and Cheese
by: claire cary
Ingredients
- 12 ounces uncooked pasta of choice
- 1 small head cauliflower chopped into florets
- ½ cup raw cashews
- 1 tablespoon minced garlic
- 2 tablespoons vegan butter or olive oil
- 1 ¼ cup non-dairy milk
- 1 cup vegan cheese shreds see notes
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dijon mustard
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the cashews and cauliflower to a small pot and cover with water.
- Boil for about 15 minutes or until the cauliflower is fork tender. Drain and add to a blender.
- Saute the garlic with the butter or olive oil for a few minutes or until just lightly golden brown. Set aside.
- Add in all remaining ingredients and blend until smooth.
- Transfer back to the pot with the garlic and heat over low heat, stirring occasionally. Taste and adjust flavors as desired.
- Combine with the cooked pasta and stir to combine.
- Serve as is or add in some peas and chopped chives. Enjoy!
Christin says
Fabulous recipe! I just made this for dinner tonight & I will definitely be making it again. I didn’t add cashews or vegan cheese (just used nutritional yeast), & it still turned out phenomenal. Thank you for another delicious vegan dinner!
Claire Cary says
Perfect, so glad it worked without those!