Does cauliflower mac and cheese actually taste like cheese?

It tastes cheesy, savory, and tangy, which is what most of us love about mac and cheese, but it isn't an exact copy of cheddar. The nutritional yeast and miso do most of the "cheese" work, the Dijon and lemon add sharpness, and the cauliflower flavor fades into the background once everything is blended.

Can I make vegan mac and cheese without cashews?

Yes. Raw sunflower seeds blend into a similarly rich sauce, or you can use a peeled Yukon gold potato for creaminess. Both keep the recipe nut-free; just simmer them with the cauliflower the same way.

Is this cauliflower mac and cheese gluten-free?

It is, as long as you use certified gluten-free pasta and check your miso and vegetable broth labels. Some miso is made with barley, so look for one made from rice or chickpeas.

Can I make the sauce ahead of time?

Absolutely. Blend the sauce up to 4 days ahead and keep it in a sealed jar in the fridge. It thickens when cold, so warm it gently with a splash of milk before tossing it with hot pasta.

Is vegan cauliflower mac and cheese healthy?

It's a lighter, more nourishing take on the classic. You get a serving of vegetables, healthy fats from cashews, B vitamins from nutritional yeast, and no saturated fat from dairy. It's still a pasta dish, so if you're watching portions, pair it with a green salad or Crispy Balsamic Roasted Brussels Sprouts .

In my experience, yes. It's mild and creamy, and the turmeric gives it that familiar boxed-mac color. If your kids are sensitive to "grown-up" flavors, start with half the Dijon and skip the smoked paprika on top.

Vegan Cauliflower Mac and Cheese (Gluten-Free, Dairy-Free)

Name: Vegan Cauliflower Mac and Cheese (Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil (or vegan butter); 1 large shallot, finely chopped (about ⅓ cup); 3 cloves garlic, minced; 1½ cups unsweetened plain almond milk; ½ cup vegetable broth; 3 cups small cauliflower florets (about ½ medium head, 12 oz); ¾ cup raw cashews; ⅓ cup nutritional yeast; 1 tablespoon white miso paste (gluten-free, optional but recommended); 2 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon fine sea salt, plus more to taste; ½ teaspoon smoked paprika; ¼ teaspoon ground turmeric (for color); 1 lb (16 oz) gluten-free elbow macaroni (brown rice or chickpea); Smoked paprika, black pepper, and chopped fresh parsley, for serving

Description

Creamy vegan cauliflower mac and cheese made with a blended cashew-cauliflower sauce, nutritional yeast, and gluten-free elbows. Ready in 30 minutes and kid-approved.

Ingredients

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For the cauliflower cheese sauce

2 tablespoons olive oil (or vegan butter)
1 large shallot, finely chopped (about 1/3 cup)
3 cloves garlic, minced
1 1/2 cups unsweetened plain almond milk
1/2 cup vegetable broth
3 cups small cauliflower florets (about 1/2 medium head, 12 oz)
3/4 cup raw cashews
1/3 cup nutritional yeast
1 tablespoon white miso paste (gluten-free, optional but recommended)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric (for color)

For the pasta and topping

1 lb (16 oz) gluten-free elbow macaroni (brown rice or chickpea)
Smoked paprika, black pepper, and chopped fresh parsley, for serving

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Instructions

Bring a large pot of salted water to a boil. Heat the olive oil in a large, deep skillet over medium heat. Add the shallot and cook 3–4 minutes until soft, then add the garlic and cook 30 seconds.
Add the almond milk, vegetable broth, cauliflower, and cashews. Bring to a gentle simmer, cover, and cook 12–15 minutes until the cauliflower is very soft.
Transfer the mixture to a high-speed blender. Add the nutritional yeast, miso, Dijon, lemon juice, salt, smoked paprika, and turmeric. Vent the lid and blend 60–90 seconds until completely smooth. Taste and adjust.
Cook the pasta 1 minute less than package directions. Reserve 1 cup of pasta water, then drain.
Return the sauce to the skillet over low heat. Add the pasta and stir to coat, adding pasta water a splash at a time until glossy and loose.
Serve topped with smoked paprika, black pepper, and parsley.

Notes

Use certified gluten-free pasta, miso, and broth for a strictly gluten-free dish.
Nut-free: replace cashews with ½ cup raw sunflower seeds or 1 cup diced Yukon gold potato.
Store leftovers in the fridge up to 5 days. Freeze the sauce only (up to 2 months).
Nutrition is an estimate calculated with brown rice pasta and will vary with brands.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Lunch, Side Dish
Cuisine: American

Nutrition

Calories: 455
Sugar: 3 g
Sodium: 580 mg
Fat: 15 g
Saturated Fat: 2.5 g
Carbohydrates: 70 g
Fiber: 5 g
Protein: 12 g