Vegan Mac and Cheese with Creamy Cauliflower Sauce

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_001

Lately, I’ve been seeing a lot of creamy cauliflower sauces for pasta, and I thought, hey I always wanted to make a vegan Mac and Cheese, so why not try it with cauliflower?

Luckily, I had the right pasta. I have a habit of wanting to make something but not having one of the ingredients.

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_002

This tasted quite nice, especially considering that it was mainly cauliflower, and not cashew, which usually makes great creamy stuff, but mind you, it may not be as “cheesy” as some like it, that’s why I had the option of adding a little vegan mozzarella shreds. Those really give it extra flavour.

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_003

For the pasta, I used a brown rice version that I bought ages ago. I think those need to be cooked slightly longer as the brown rice pasta tends to be hard for a while, so keep stirring because it may clump together, and if that happens, OH DEAR… It will be hard to pull them apart, I can assure you!

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_004

Vegan Mac and Cheese with Creamy Cauliflower Sauce

1 packet brown rice or regular elbow pasta

Sauce
1 tablespoon extra light olive oil
1 small yellow onion
2 cloves garlic
A small sprinkle Himalayan/sea salt
4 cups cauliflower florets (about 1 small cauliflower head)
1 1/2 cups unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon Himalayan/sea salt
A small handful vegan mozzarella cheese (I used Trader Joe’s shredded mozzarella, soy free), optional
A few generous sprinkles ground pepper
A small handful baby spinach leaves

Chop the onions into thin, small slices and dice the garlic. Put it in a saucepan with a tablespoon of extra light olive oil and a sprinkle of Himalayan/sea salt.

Let the onions cook for about 13 minutes, be sure to stir constantly so the bottom doesn’t burn.

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_005

Meanwhile, pull or chop the cauliflower into very small florets and place it in a medium saucepan with enough water to cover the cauliflowers. Bring it to a boil and let it keep boiling for a total of 10 minutes (including the time it takes to boil).

Once the cauliflower is boiled, use a strainer and drain out all the water, then put the cauliflower into the frying pan with the onions and let it cook for about 3 minutes.

Then, add all the things in the frying pan into the blender and blend until it’s completely smooth.

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_006

Meanwhile, cook the pasta according to the packet instructions.

Pour the cauliflower sauce back into the frying pan, add the almond milk, nutritional yeast, tomato paste, olive oil, lemon juice, onion powder, garlic powder and salt. Stir and let it cook for about 10-15 minutes until it’s nice and thick.

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_007

Once the pasta is done, drain it and add it into the mixture and stir. Then, add the small handful of vegan mozzarella cheese (if using) and let it cook for another 2-3 minutes, continuously stirring.

Pour it out, add a little more pepper on top if desired, and serve with sliced baby spinach (optional).

Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_008

Vegan Mac and Cheese with Creamy Cauliflower Sauce
Serves: 3
 

Ingredients
  • 1 packet brown rice or regular elbow pasta
Sauce
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • A small sprinkle Himalayan/sea salt
  • 4 cups cauliflower florets (about 1 small cauliflower head)
  • 1½ cups unsweetened almond milk
  • ¼ cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon Himalayan/sea salt
  • A small handful vegan mozzarella cheese (I used Trader Joe’s shredded mozzarella, soy free), optional
  • A few generous sprinkles ground pepper
  • A small handful baby spinach leaves

Instructions
  1. Chop the onions into thin, small slices and dice the garlic. Put it in a saucepan with a tablespoon of extra light olive oil and a sprinkle of Himalayan/sea salt.
  2. Let the onions cook for about 13 minutes, be sure to stir constantly so the bottom doesn’t burn.
  3. Meanwhile, pull or chop the cauliflower into very small florets and place it in a medium saucepan with enough water to cover the cauliflowers. Bring it to a boil and let it keep boiling for a total of 10 minutes (including the time it takes to boil).
  4. Once the cauliflower is boiled, use a strainer and drain out all the water, then put the cauliflower into the frying pan with the onions and let it cook for about 3 minutes.
  5. Then, add all the things in the frying pan into the blender and blend until it’s completely smooth.
  6. Meanwhile, cook the pasta according to the packet instructions.
  7. Pour the cauliflower sauce back into the frying pan, add the almond milk, nutritional yeast, tomato paste, olive oil, lemon juice, onion powder, garlic powder and salt. Stir and let it cook for about 10-15 minutes until it’s nice and thick.
  8. Once the pasta is done, drain it and add it into the mixture and stir. Then, add the small handful of vegan mozzarella cheese (if using) and let it cook for another 2-3 minutes, continuously stirring.
  9. Pour it out, add a little more pepper on top if desired, and serve with sliced baby spinach (optional).


Vegan_Mac_and_Cheese_Creamy_Cauliflower_Sauce_Recipe_009

15 comments

  1. s

    “Pour the cauliflower sauce back into the frying pan, add the almond milk, water, nutritional yeast, tomato paste, olive oil, lemon juice, onion powder, garlic powder and salt. Stir and let it cook for about 10-15 minutes until it’s nice and thick.”

    How much water are you supposed to add in the above step? It doesn’t say in the recipe…

  2. Ann

    I made this yesterday. Supper yummy. I had tried another cauliflower based Mac & Cheese recipe and was not very impressed. This recipe is a keeper. I went to the store to make more this week.

    • Susanna

      Aww, thank you veryyyy much! That makes me so excited to hear, I always get nervous to whether people would enjoy it, so I am really really really really happy to read this!!!!!!!!

  3. Adj

    Just made this and loved it! Definitely a keeper. I did not use nutritional yeast and it still turned out fine. I used Daiya Mozzarella Style Cheese and used about half a pack to make up for the nutritional yeast. Very good!

  4. Tascha Folsoi

    awesome! at the last minute, I realized I didn’t have cheese or spinach. Used a small bit of kale instead and added some paprika, vegan parmesan, and a splash of nutmeg. Whole family loved it! Thanks!

  5. Kasandra

    Made this sauce using vegetable broth and/or chicken broth to cook the cauliflower in, yum! I blended it with a hand held, not too creamy. Put the sauce in my Nutri Bullet, YES! Added dried mustard and Worcestershire plus a hint of nutmeg. This did the trick. I even froze some sauce for later.

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>