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.
Shawna says
May 20, 2017 at 9:52 AMThis 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!!
Tony says
February 26, 2017 at 7:56 AMMy 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.
Michele says
October 17, 2016 at 3:56 PMIf there is extra sauce, would it freeze well?
Jessica S. says
September 29, 2016 at 9:36 PMI 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!
Amanda says
August 21, 2016 at 3:54 PMJust made this and am in luff! Great recipe and a great flavor! I added more pepper and touch of paprika! So yummy
John says
August 14, 2016 at 12:20 AMMade this tonight and it was a big hit.
Emily says
July 19, 2016 at 9:46 AMI 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.
M. & L. says
April 29, 2016 at 6:28 AMWe think the idea of this recipe sounds amazing, but we sadly didn’t like it very much… It was too dry and lacked flavour.
Nicola says
July 2, 2016 at 3:40 AMI 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!
Sandra Musial says
March 31, 2016 at 6:44 PMThis was amazing! My 14 yo anti-vegan son is wolfing it down as we speak!! Thank you Cassie!
Sandra Musial says
March 31, 2016 at 7:07 PMCassie – I just posted the recipe on my website: http://www.healthcoachconnect.com with lots of accolades to you! Check it out!
Billie says
March 13, 2016 at 9:16 PMI 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!!!!!
Cassie says
March 14, 2016 at 11:22 AMSome great tweaks, thanks for sharing. Happy you enjoyed it so much, Billie!
Kel says
May 31, 2016 at 8:29 PMCan you freeze the sauce if you have extra?
Cassie says
June 1, 2016 at 8:03 AMI haven’t tried, so can’t say if it will work. Please let me know if you try it!
Terra says
February 6, 2016 at 2:35 AMYummy!
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!