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+ servings
5 from 2 votes

Vegan Cauliflower Mac and Cheese

by: claire cary

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.
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins


  • 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


  • 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!


I used the Field Roast Chao creamy original shreds, but any kind of vegan cheese will work here!
Serving: 1bowl / Calories: 503kcal / Carbohydrates: 60g / Protein: 16g / Fat: 14g / Fiber: 12g / Sugar: 5g

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