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!
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.
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!
- 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)
- Cook pasta according to package directions, drain, and set aside.
- 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.
- Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process/blend until smooth.
- Add cheese sauce to your pot full of drained pasta and mix well.
- Serve, with a sprinkle of vegan parmesan cheese and some paprika, if desired.
Just made this and am in luff! Great recipe and a great flavor! I added more pepper and touch of paprika! So yummy
Made this tonight and it was a big hit.
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.
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.
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!
This was amazing! My 14 yo anti-vegan son is wolfing it down as we speak!! Thank you Cassie!
Cassie – I just posted the recipe on my website: http://www.healthcoachconnect.com with lots of accolades to you! Check it out!
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!!!!!
Some great tweaks, thanks for sharing. Happy you enjoyed it so much, Billie!
Can you freeze the sauce if you have extra?
I haven’t tried, so can’t say if it will work. Please let me know if you try it!
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!