Let's Get Cookin'

Vegan Cauliflower Mac and Cheese

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 45 mins.
  • Total Time: 1 hour, 5 mins.
  • Yield: Serves 4 1x
  • Category: Dairy-Free, Grain-Free, Paleo


  • 1 large head of cauliflower (~ 2 ½ lbs.), trimmed and cut into bite-sized florets
  • 1 medium Yukon Gold potato, peeled cut into small cubes (~ 1 cup or 6 oz.)
  • 1 medium carrot, peeled and diced small
  • ½ cup raw cashews, soaked in hot water for 30 minutes then drained
  • ½ cup + 1 Tbsp. unsweetened, plain almond or cashew milk
  • 2 Tbsp. nutritional yeast
  • 2 tsp. fresh lemon juice (about ½ lemon)
  • 2 Tbsp. olive oil
  • ½ tsp. Dijon mustard
  • 1 tsp. garlic powder
  • ¾ tsp. onion powder
  • 1 ¼ tsp. salt
  • Pinch of black pepper

For the ‘breadcrumb’ topping:

  • ¼ cup finely ground almond flour
  • ¼ tsp garlic powder
  • Pinch of salt
  • Pinch of black pepper
  • 2 tsp. finely minced fresh parsley or ¾ tsp. dried parsley
  • 1 Tbsp. olive oil


  1. Place cashews in a heat-proof bowl and cover with boiling water. Place a plate over the bowl and set aside. 
  2. Preheat the oven to 375℉. 
  3. Place potatoes and carrots in a small saucepan with water on the stove and bring to a boil. Cook until veggies are very tender, about 15-20 minutes (depending on how big the pieces are). 
  4. While the carrots and potatoes are cooking, place cauliflower in a steamer basket in a large covered pot. Add water to pot and steam, covered, until cauliflower is tender (about 15 minutes).
  5. To make the sauce, add drained carrots, potatoes, and cashews to a food processor or blender. 
  6. Add almond milk, nutritional yeast, lemon juice, olive oil, Dijon mustard, garlic and onion powders, salt, and black pepper to the blender. Place the lid on the blender and puree until smooth. Taste and adjust seasonings as needed. 
  7. Coat a 9×9-inch (or another small baking dish) with oil or cooking spray. Place steamed cauliflower florets in the baking dish and toss with the sauce, stirring well to coat. 
  8. Make the ‘breadcrumb’ topping by combining almond flour, garlic powder, salt, black pepper, parsley, and olive oil in a small bowl. Stir with a fork or use your fingers to combine. Sprinkle over cauliflower with cheese sauce.
  9. Bake in a preheated oven for 15 minutes or until cheese sauce is bubbly.


  • Serving Size: 1/4th Recipe
  • Calories: 305
  • Sugar: 6g
  • Sodium: 675mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 9g