25-Minute Cauliflower Mac and Cheese with Cashews (Vegan)
Apr 29, 2021 (Last updated Feb 12, 2026) by Hannah Sunderani
This vegan cauliflower macaroni and cheese recipe is so creamy, cheesy and comforting! Featuring with a creamy cauliflower cheese sauce made with cauliflower, cashews, and nutritional yeast then poured over macaroni noodles.
This vegan cauliflower mac and cheese is a 25-minute recipe. It’s a quick and easy dinner that your family will adore including kids! My husband loves pasta, especially cheesy ones, and he was so pleased with this recipe. Better yet, my 18-month-old will eat a second helping of this plant-based macaroni and cheese! (Which in turn makes ME so pleased, haha).
So, let me tell you exactly how to make this vegan cauliflower mac and cheese, so that you can enjoy it pronto!
The Ingredients:
- Cauliflower: The star of this recipe and a great way to sneak veggies into pasta! Cauliflower has a natural creaminess which lends itself really nicely to this cheesy sauce.
- Cashews: An alternative to cheese in this macaroni and cheese sauce recipe! Cashews are also creamy in texture and add beautiful depth to the sauce.
- Nutritional Yeast: A vegan secret to adding cheesiness to recipes! This ingredient is a must for ultra-cheesy tasting vegan macaroni and cheese.
- Macaroni: For a traditional mac and cheese I’ve used macaroni noodles. But feel free to sub with whatever pasta noodles you like!
How to make vegan cauliflower mac and cheese
It’s very easy to make this plant-forward cauliflower mac and cheese. Which is why I love it for a mid-week dish. It also reheats really nicely for next-day leftovers.
The recipe requires minimal ingredients and it comes together in 20 minutes.
To make, we will start by simmering the ingredients (minus the macaroni) in a saucepan until the cauliflower is very soft, about 15 minutes. Then transfer to a mixer and blend until smooth. Add the smooth sauce back to the saucepan.
Meanwhile, boil the macaroni noodles in a separate pot until al-dente. Then, scoop the noodles into the saucepan and mix everything together.
And voila! You’ve got yourself a quick and easy, cheesy and creamy pasta dish. (I told you it was easy)
Cook this vegan mac and cheese with me!
Make this plant-based cauliflower mac and cheese with me on my latest episode, 4 Healthy Vegan Cauliflower Recipes on YouTube!
Other recipes you might like:
If you’re digging this recipe, you might also like these pasta recipes:
- Vegan Baked Ziti
- Pumpkin Mac and Cheese
- Vegan Mushroom Stroganoff
- Easy Mac and Cheese (Gluten-free)
- Lentil Bolognese
So there we have it! A deliciously creamy, cheesy, and comforting cauliflower mac and cheese recipe. It’s easy to make, and a great opportunity to sneak in some veggies. No doubt your family will love this recipe!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
25-Minute Cauliflower Mac and Cheese with Cashews (Vegan)
Ingredients
- 2 cups cauliflower florets
- 2 tbsp coconut oil
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp white miso
- 1 tsp fine sea salt
- pinch turmeric (optional for colour)
- 1 cup cashews
- pinch pepper for sprinkling
- pinch paprika for sprinkling (optional)
- 1 lb macaroni noodles
Instructions
- Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil (for the macaroni noodles).
- Melt the coconut oil in a large deep skillet on medium heat. Add the chopped shallot and garlic and cook to soften, 5 mins. Pour in the almond milk, nutritional yeast, dijon mustard, miso, sea salt and turmeric. Bring to a simmer on medium-high heat and whisk to combine.
- Add the chopped cauliflower florets and cashews into the skillet and simmer, with the lid on, until the cauliflower is very soft, 15 minutes. Transfer to a high speed blender and blend until smooth. Then pour the cheese sauce back into the skillet.
- Meanwhile, cook the pasta noodles until al-dente, about 7 mins. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.
Watch The Video
Notes
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Nutrition
See more step-by-step instructions by visiting the recipe story here!
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I didn’t have miso and am not a huge mustard fan in mac and cheese, so I made it without and since I only had regular 2% milk, I used that, as well as fine chopped onions instead of shallots. It was creamy and delicious – I did add extra salt and pepper, but really good! My son looked at me funny, but tasted it and then had a whole bowl. Will be making it whenever I get a mac and cheese craving.
I always like to read the comment before I decide to make a recipe , I am a seasoned cook so sometimes I can adjust a recipe before making when the recipe sounds good . Someone made a comment that they used 2/3 cup of cashews instead of 1 cup , this makes sense I did the same and it’s perfect in all it’s a great recipe I didn’t change anything else . Thank you
Delicious! I will definitely make again. I reduced the cashews to 1/2 cup and added 150 g of soft tofu and served with chickpea macaroni.
Joanna!! I love the way you made this your own with the ad ins! Sounds so good!
This recipe hit the spot for some Mac and cheese. I have tried boxed varieties Daiya and from Thrive but they taste artificial and are expensive. I like things more saucy, so reduced the noodles to around 12 ounces and still the pasta soaked up most of liquid. I added pasta water and more soy milk. I added a little Ume plum vinegar at the end to cut through the creaminess. I think the cashews could be reduced to 2/3 cup without detriment. I think a high speed blender is a must for blending (even boiled) cashews.
Hi Brittany! So glad that you enjoyed this recipe and made it your own with these substitutions. Thanks for sharing!
I actually made this cheese sauce for my cauliflower & broccoli dish. It was delicious! At the end I added 1 tsp of Apple Cider Vinegar to make it sparkle, otherwise followed the recipe as written. The best vegan cheese sauce I’ve made – and I’ve tried a lot! My non-vegan company loved it as well! Thank You!!
Omgsh I’m so thrilled you enjoyed it Dawn! And that it was such a hit! Thanks for the really kind words about my recipe. It means the world to me!
Made this for the family last night. It was a big hit and the kids ate it with ease. It was very creamy, which gave it a very nice texture and the kids asked if it was real or fake cheese, but could not tell the difference.
Very easy to make as well. Will keep this recipe as a favorite.
So glad that you enjoyed the recipe Brett! Thanks for the review!
Made this tonight, huge success with the family, so creamy, one of the best vegan mac and cheese I have tried. Thanks for sharing!
I am thrilled that your family enjoyed this mac and cheese Ronalee! It makes me want to make it for dinner tomorrow night. Thanks for the sweet comment. 🙂
I am looking at making this, what is the miso paste for? Thanks! 🙂
The miso paste ads a really nice umami flavour to the dish! However you can omit if you don’t have it!
Yes. I agree with Jennifer. This is a very good sauce for mac n cheese. I’ve tried many recipes. Emphasis on many. And from some big-name bloggers too that doesn’t even come close. I know you’re out there looking for a decent cheese sauce. I’m telling you. This is the one.
Jamie your comment made my day! I am SO glad that you enjoyed this recipe so much. I really wanted to make a sauce that was easy but didn’t compromise on taste. I’m glad you think I’ve achieved it in this recipe! Thank you from the bottom of my heart for this very kind comment. 🙂
I have been struggling to find a decent vegan mac and cheese recipe and let me tell you this one is it!! I absolutely love the flavor, simplicity, and extra veggie. I don’t have access to miso paste, so I leave it out and just use the rest of the ingredients and it is always super tasty. I have shared this with non-vegan people and they also agree that it is very very good. Well done Hannah!!
Hi Jennifer! I am so glad you’re enjoying this recipe as much as we do! Forgoing the miso is exactly what I would do too. Not sure where you’re based, but I can often find it at Wal-mart under the “international food” aisle. Thanks for the very kind comment. 🙂
Used onion instead of shallot. It was delish! Your recipes are easy to follow and always turn out so well:)
I made this for dinner tonight. So creamy and healthy and tastes amazing! 🙂
So glad you enjoyed it Krystal! We love this one too!