Vegan Mac & Cauliflower Cheese

Vegan Mac & Cauliflower Cheese

Even though I don’t remember being a toddler I do remember my mom {RIP} telling me that all I ever wanted to eat was Mac & Cheese when I was a young girl. I wouldn’t eat ANYTHING else. That is until they took that away and I guess I ended up liking everything else lol. Hmmm, now that I think about it maybe my son takes after me even more than I thought. He will only eat certain foods and definitely will not eat vegetables or anything other than his list of foods. I’ve tried everything though. Sigh..hopefully with age he will try new foods.

Anyways back to this recipe. I have tried so many non-dairy versions of Mac and Cheese but I haven’t really been sold on an absolute favorite. Don’t get me wrong, they’ve all been delicious. They’re just not that oh my damn…delicious. You get what I’m saying. So far I have made two variations of it once using butternut squash and the other time using carrots, potatoes and onions. They were both good, just I want to keep trying new options.

This time I used cauliflower. We all know how versatile cauliflower is. It can literally transform your plant based diet into any meal. I started out trying to make an Alfredo using the cauliflower but it’s just not white enough for that so I changed my direction and just rolled with it. I decided more towards a quick throw together meal for my baby. Yes sometimes I cook a whole lot of food just for him. He literally will eat anything and everything I make. I love my little vegan! He gets it from his mama! My main goal is to create a Mac and No Cheese for my 4 year old though. The minute I make a dish he will eat that’s the one that I will stick with. Until then I will keep my options open for the next best Mac and cheese. I think maybe I should try to use the same pasta that comes from a box just to see if it’s the pasta that’s turning him away because he won’t even try it because it doesn’t look the same. I’ll try that next time and see how that goes..until then, here’s this delicious Mac and No Cheese me and my little Cashew nugget will be grubbing on for lunch the next couple of days.


First, you need to prepare and chop your onion and cauliflower and set it aside.

Next, add a tablespoon of oil to a hot skillet on medium heat. Add in your chopped onions and cook about 4 minutes until translucent and a little golden.

Add in the minced garlic and cook about 2 minutes until fragrant. Then add in your chopped cauliflower and vegetable stock. Mix it up.

Cover and let the cauliflower tenderize itself in the vegetable stock. You want it softened before you transfer it to the blender. Steam the cauliflower about 8 minutes.

In the meantime, cook your pasta according to instructions on the box. Drain, rinse and set aside.

Transfer the steamed cauliflower, onions, garlic and vegetable stock into your high speed blender.

Add in the nutritional yeast, freshly squeezed lemon juice, pink sea salt, vegan butter, liquids aminos and your choice of non-dairy milk {for creaminess}.

Pulse the mixture until it’s smooth and creamy.

Add the cauliflower no cheese sauce to your cooked pasta.

Toss everything together to fully combine. Plate and serve.

I like to top mine with either some paprika or Chile Lime Seasoning from Trader Joe’s {as pictured}.

Print Recipe
Vegan Mac & Cauliflower Cheese
A vegan, nut-free, non-dairy Mac with no cheese using cauliflower as the base that you and your kids won’t even notice and sure to love.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. First, you need to prepare and chop your onion and cauliflower and set it aside.
  2. Next, add a tablespoon of oil to a hot skillet on medium heat. Add in your chopped onions and cook about 4 minutes until translucent and a little golden.
  3. Add in the minced garlic and cook about 2 minutes until fragrant. Then add in your chopped cauliflower and vegetable stock. Mix it up.
  4. Cover and let the cauliflower tenderize itself in the vegetable stock. You want it softened before you transfer it to the blender. Steam the cauliflower about 8 minutes.
  5. In the meantime, cook your pasta according to instructions on the box. Drain, rinse and set aside.
  6. Transfer the steamed cauliflower, onions, garlic and vegetable stock into your high speed blender.
  7. Add in the nutritional yeast, freshly squeezed lemon juice, pink sea salt, vegan butter and liquids aminos. Pulse the mixture until it’s smooth and creamy.
  8. Add the cauliflower no cheese sauce to your cooked pasta.
  9. Toss everything together to fully combine. Plate and serve.
  10. I like to top mine with either some paprika or Chile Lime Seasoning from Trader Joe’s {as pictured}.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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