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Vegan Cauliflower Mac & Cheese

September 24, 2014 35 Comments

Vegan-Cauliflower-Mac-and-Cheese

Have I mentioned that I love mac & cheese? ‘Cause I doooooo, and I just can’t get enough.

This time, it’s mac and cheese made with a creamy cauliflower cheese sauce. De-lish!

Cauliflower-Mac-and-Cheese

I’ve made numerous mac and cheese recipes in my life, but I think this one takes the cake. It’s cheesy and creamy and satisfying and YUM YUM YUM.

Even my mom, who is far from vegan, loved this dish and asked for the recipe. Mom never asks for the recipe! I knew it was a keeper when even she loved it.

Cauliflower-Mac-and-Cheese-Vegan

I added some smoked paprika on top for a bit of smoky flavour, but you don’t have to. But it’s delicious and it’s pretty, so why not?

Also, a bit of vegan parmesan cheese never hurt anyone. Throw it on there.

Eat up, eat more, and do a happy dance for delicious vegan mac and cheese. Yes!

Vegan-Mac-and-Cheese-Cauliflower

4.6 from 18 reviews
Vegan Cauliflower Mac & Cheese
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Vegan Insanity
Recipe type: Pasta
Serves: 4
Ingredients
  • 4 cups elbow macaroni
  • 1 large head cauliflower, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup nutritional yeast
  • ⅓ cup extra virgin olive oil
  • ⅓ cup water
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Paprika, as garnish (optional)
  • Vegan parmesan cheese (optional)
Instructions
  1. Cook pasta according to package directions, drain, and set aside.
  2. Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower and carrots. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
  3. Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process/blend until smooth.
  4. Add cheese sauce to your pot full of drained pasta and mix well.
  5. Serve, with a sprinkle of vegan parmesan cheese and some paprika, if desired.
3.2.2807

 

Mac-and-Cheese-Cauliflower

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Comments

  1. Shawna says

    May 20, 2017 at 9:52 AM

    This is the best vegan mac and ‘cheese’ I have ever had. I’ve tried other vegan mac and cheese recipes before, but none even compare with this one!!

    Reply
  2. Tony says

    February 26, 2017 at 7:56 AM

    My wife has been doing a vegan diet for a few weeks and this dish was great. After tasting I asked her if I could have a vegan piece of fried chicken.

    Reply
  3. Michele says

    October 17, 2016 at 3:56 PM

    If there is extra sauce, would it freeze well?

    Reply
  4. Jessica S. says

    September 29, 2016 at 9:36 PM

    I made this tonight and I quite liked it. I only put in 1/2 tsp salt, used 1/8 tsp white pepper, added 1/16 tsp turmeric and 1/8 tsp smoked paprika. It’s so much lower calories and fat than the cashew “cheese” that I’ve been using… I’m sure I’ll use it many times in the future. Thanks!

    Reply
  5. Amanda says

    August 21, 2016 at 3:54 PM

    Just made this and am in luff! Great recipe and a great flavor! I added more pepper and touch of paprika! So yummy

    Reply
  6. John says

    August 14, 2016 at 12:20 AM

    Made this tonight and it was a big hit.

    Reply
  7. Emily says

    July 19, 2016 at 9:46 AM

    I found that this recipe tasted like whipped cauliflower over macaroni, unfortunately. I’m not sure if maybe I did something wrong, but I didn’t get any cheese flavor, or any other flavors but cauliflower for that matter. Next I’ll try the modified version mentioned above in the comments.

    Reply
  8. M. & L. says

    April 29, 2016 at 6:28 AM

    We think the idea of this recipe sounds amazing, but we sadly didn’t like it very much… It was too dry and lacked flavour.

    Reply
    • Nicola says

      July 2, 2016 at 3:40 AM

      I put 4 cloves of roasted garlic and some roast onion instead of the powders, plus 1/4 teaspoon of mustard powder. And also 2/3 cup (home made) almond milk instead of oil and water. And I steamed the veges. Was very creamy and tasty, hope this helps!

      Reply
  9. Sandra Musial says

    March 31, 2016 at 6:44 PM

    This was amazing! My 14 yo anti-vegan son is wolfing it down as we speak!! Thank you Cassie!

    Reply
    • Sandra Musial says

      March 31, 2016 at 7:07 PM

      Cassie – I just posted the recipe on my website: http://www.healthcoachconnect.com with lots of accolades to you! Check it out!

      Reply
  10. Billie says

    March 13, 2016 at 9:16 PM

    I made this tonight but subbed the water and oil for almond milk. Roasted half the veggies and boiled the other half.Added Dijon mustard, sauteed peppers onions mushrooms and zucchini and seasoned the veg with cumin, roasted red pepper and garlic, smoked chipotle and oxtail seasoning. And about half a cup more of almond milk as it was too thick.. And this was beyond delicious. I have been a cook for the last decade, and only a vegan for a week or so and this is the best dish I have ever made!!!!!

    Reply
    • Cassie says

      March 14, 2016 at 11:22 AM

      Some great tweaks, thanks for sharing. Happy you enjoyed it so much, Billie!

      Reply
      • Kel says

        May 31, 2016 at 8:29 PM

        Can you freeze the sauce if you have extra?

        Reply
        • Cassie says

          June 1, 2016 at 8:03 AM

          I haven’t tried, so can’t say if it will work. Please let me know if you try it!

          Reply
  11. Terra says

    February 6, 2016 at 2:35 AM

    Yummy!
    I’m going to modify the sauce slightly (mix in sliced kale, sautéed with garlic ) and use it as a “ricotta cheeze” layer in veggie lasagna!

    Reply
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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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