Rich, creamy, and loaded with cheesy flavor, this vegan cauliflower mac and cheese is so satisfying, you won’t even miss the pasta! Easy to make and the ultimate comfort food.
This vegan cauliflower mac and cheese is rich, creamy, and loaded with cheesy flavor! The best part is that it’s packed full of veggies and it’s easy to make! Sounds to good to be true right?
We loved creating this delicious dish. By swapping pasta with cauliflower, you’re getting a lighter, veggie-packed dish that still satisfies those cheesy cravings. And, trust us, you won’t even miss the mac!
Cauliflower is an incredibly versatile veggie, and when it’s steamed and roasted, it becomes the perfect base for our “cheesy” sauce. It’s mild in flavor, so it soaks up the cheesy, savory notes of the sauce perfectly!
This vegan cauliflower mac and cheese is the ultimate comfort food! It’s perfect to be served at your next potluck or family gathering where everyone will swoon over your delicious homemade cooking.
And if you love easy baked dishes, then you should also try out our vegan sweet potato casserole, vegan stuffing and vegan cauliflower cheese.
Ingredients needed for vegan cauliflower mac and cheese
Ingredient notes
- Cauliflower florets – are the main ingredient of course. These are blanched in salt water before adding it to the creamy cheese sauce, which makes the cauliflower absorb the sauce evenly.
- Dijon mustard – is great for adding cheesy flavor but any prepared yellow mustard will work.
- Nutritional yeast flakes – also adds cheesy flavor to the sauce. If you need to omit this however you can do so.
- Raw cashews – You do not need to soak the cashews before adding them to the blender with the other ingredients. However if you do not have a powerful blender, like a Vitamix, you will need to soak the nuts in hot water for 15 minutes. This will soften the nuts to make sure you have a smooth sauce.
How to make vegan cauliflower cheese
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Place the potatoes in a pot and cover them with cold water by about 1 inch. Add the salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Drain and set aside.
- At the same time as you cook the potatoes, bring a large pot of water to a boil. Add salt and cauliflower florets and boil for 5 minutes. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Heat a pan on medium heat. Add the olive oil and onion and cook until onions are soft.
- Add garlic, onion powder and smoked paprika and cook for 2 minutes until the garlic is fragrant.
- Add the potatoes to the pan and gently toss to coat in the spices. Cook for a few minutes to blend the flavors.
- Transfer the potatoes and onion mixture to a high-speed blender and add the cashews, vinegar, nutritional yeast, vegetable stock, low sodium soy sauce, Dijon mustard and salt and pepper. Blend on high until smooth.
- Prepare your breadcrumbs by adding them to a bowl with the melted vegan butter and toss the breadcrumbs with the butter so that they’re lightly coated.
- Transfer the cooked cauliflower florets to a large mixing bowl and pour over the cheese sauce and gently toss to coat.
- Transfer the cauliflower to an 8×8-inch baking dish and lightly smooth down, taking care not to break the cauliflower florets.
- Spread the breadcrumbs evenly over the top.
- Bake in the oven (uncovered) at 400°F for 30-35 minutes until browned on top.
- Remove from the oven and serve topped with some fresh chopped parsley and ground black pepper.
Gluten free option for vegan cauliflower mac and cheese
You can make this recipe gluten-free by substituting the soy sauce with either liquid aminos or a gluten free soy sauce. You will also need to use gluten free breadcrumbs for the topping, or switch the breadcrumbs up for some grated vegan cheese instead.
Storing and freezing
Keep your leftover vegan cauliflower mac and cheese stored in the fridge in a covered dish or container for up to 3-4 days. This is not ideal for freezing as the cauliflower may become watery once thawed.
More delicious vegan cauliflower dishes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cauliflower Mac and Cheese
Ingredients
For the cheese sauce:
- 1 Medium Onion white, yellow or brown, chopped
- 3 cloves Garlic crushed
- ¼ cup Raw Cashews
- 1 tbsp White Wine Vinegar
- ¼ cup Nutritional Yeast
- 1 tsp Onion Powder
- 2 tbsp Olive Oil
- ½ cup Vegetable Stock
- 1 tbsp Low sodium Soy Sauce
- ½ tsp Smoked Paprika
- 2 tbsp Dijon Mustard
- ¼ tsp Salt
- ¼ tsp Black pepper
For the topping:
- ½ cup Panko Breadcrumbs (28g)
- 2 tbsp Vegan Butter melted
- 1 tbsp Fresh Parsley chopped (optional)
Instructions
- Place the potatoes in a pot and cover them with cold water by about 1 inch. Add the salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Drain and set aside.
- At the same time as you cook the potatoes, bring a large pot of water to a boil. Add salt and cauliflower florets and boil for 5 minutes. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Heat a pan on medium heat. Add the olive oil and onion and cook until onions are soft.
- Add garlic, onion powder and smoked paprika and cook for 2 minutes until the garlic is fragrant.
- Add the potatoes to the pan and gently toss to coat in the spices. Cook for a few minutes to blend the flavors.
- Transfer the potatoes and onion mixture to a high-speed blender and add the cashews, vinegar, nutritional yeast, vegetable stock, low sodium soy sauce, Dijon mustard and salt and pepper. Blend on high until smooth.
- Transfer the cooked cauliflower florets to a large mixing bowl and pour over the cheese sauce and gently toss to coat.
- Prepare your breadcrumbs by adding them to a bowl with the melted vegan butter and toss the breadcrumbs with the butter so that they’re lightly coated.
- Transfer the cauliflower to an 8×8-inch baking dish and lightly smooth down, taking care not to break the cauliflower florets.
- Spread the breadcrumbs evenly over the top.
- Bake in the oven (uncovered) at 400°F for 30-35 minutes until browned on top.
- Remove from the oven and serve topped with some fresh chopped parsley and ground black pepper.
Notes
-
- Cauliflower florets – are the main ingredient of course. These are blanched in salt water before adding it to the creamy cheese sauce, which makes the cauliflower absorb the sauce evenly.
-
- Dijon mustard – is great for adding cheesy flavor but any prepared yellow mustard will work.
-
- Nutritional yeast flakes – also adds cheesy flavor to the sauce. If you need to omit this however you can do so.
-
- Raw cashews – You do not need to soak the cashews before adding them to the blender with the other ingredients. However if you do not have a powerful blender, like a Vitamix, you will need to soak the nuts in hot water for 15 minutes. This will soften the nuts to make sure you have a smooth sauce.
- Gluten free – You can make this recipe gluten-free by substituting the soy sauce with either liquid aminos or a gluten free soy sauce. You will also need to use gluten free breadcrumbs for the topping, or switch the breadcrumbs up for some grated vegan cheese instead.
- Storing and freezing – Keep your leftover vegan cauliflower mac and cheese stored in the fridge in a covered dish or container for up to 3-4 days. This is not ideal for freezing as the cauliflower may become watery once thawed.
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