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Cauliflower mac and cheese

Vegan Cauliflower Mac and Cheese

This Vegan Cauliflower Mac and Cheese is the perfect easy meal! Allergy-friendly, this mac and cheese recipe is made without nuts and will satisfy all the picky eaters! 
5 from 24 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Entree
Cuisine American
Servings 8 servings
Calories 323 kcal


  • 16 ounces Cavatappi Noodles
  • 1 large Cauliflower Head
  • 3 Carrots
  • 3 cups Soy Milk
  • 3 tablespoons Vegan Butter
  • ½ cup Breadcrumbs
  • ½ cup Nutritional Yeast
  • 1 teaspoon Tumeric
  • 1 teaspoon Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Mustard Powder


  • Preheat the oven to 425 degrees. Chop the cauliflower and the carrots. Drizzle with olive oil and roast for 30 minutes. 
  • While the cauliflower is in the oven, bring a pot of salted water to boil and boil the pasta according to the package directions. Drain the pasta and set it aside.
  • When the cauliflower and carrots are finished in the oven, add the vegetables along with the spices, nutritional yeast and, milk to a blender and blend until smooth.
  • Toss the cheese sauce in the noodles until fully coated. Lower the oven to 375 degrees.
  • In a small bowl, melt the vegan butter and add the breadcrumbs, stir to combine. Sprinkle the breadcrumb mixture over the mac and cheese and bake for 30 minutes.


  • Eggplant - If you are sensitive to cauliflower and would prefer to make this mac and cheese with eggplant instead of cauliflower, slice the eggplant and roast with the carrots.
  • Extra Veggies - Feel free to bulk this up by adding a lot of extra veggies such as bell peppers.
  • Extra Creamy - Add vegan cream cheese to the sauce if you want it creamier and thicker. Adding vegan cream cheese will make a creamy sauce that is consistent with what you might find in the Daiya boxed brand.


Serving: 1servingCalories: 323kcalCarbohydrates: 56.3gProtein: 11.8gFat: 3gSaturated Fat: 0.5gSodium: 407mgFiber: 9.5gSugar: 7g
Keyword entree, Vegan
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