Easy Dairy Free Cauliflower Mac and Cheese {vegan + paleo}

Written by Sheri Goodman Graham

On May 2, 2021
Cauliflower mac and cheese
Recipe from https://nyssaskitchen.com/


for cauliflower base
  • 1 very large head of cauliflower or 2 small heads
  • 1 tsp olive oil
  • 1/4 tsp salt
  • black pepper
for cauliflower cashew cheese sauce
  • 1/2 cup cashews, soaked in hot water
  • 1 cup very soft cooked cauliflower (reserved from cauliflower base)
  • 3 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/8 tsp turmeric
  • 1 tsp sea salt
  • 1/3 cup hot water + more as needed
for garnish
  • paprika
  • black pepper
  • fresh herbs
  • additional add-ins (see notes)


  • Soak cashews in boiling water for at least 30 minutes while you prepare the cauliflower.
  • Cut cauliflower into equal, bite size pieces.
  • Bring about 1/4 inch of water to a boil in a large, shallow frying pan. Add 1/4 tsp salt and cauliflower florets.
  • Turn heat down to medium high, cover and cook for about 6-8 minutes, stirring every 2 minutes so, until fork tender but not falling apart.
  • Remove all but 1 cup of the cauliflower using a slotted spoon. Set aside to drain in a colander or on a cutting board lined with a towel. Cook remaining cauliflower for another 3 or so minutes, until very soft, and falling apart. Add more water if the water in the pan starts to evaporate too quickly and pan is becoming dry.
  • Move soft cooked cup of cauliflower to a blender or food processor along with soaked and drained cashews, nutritional yeast, lemon juice, mustard, garlic powder, turmeric and sea salt along with the first 1/3 cup of hot water. Blend on high until smooth, adding more hot water if needed. You want the final consistency to be pourable, but still thick. I only ended up adding about 1 additional tablespoon.
  • Wipe out skillet that you used to steam cauliflower and heat to medium heat with 1 tsp olive oil. Add drained cauliflower florets back to the pan along with 1/4 tsp salt and a few grinds of black pepper. Stir to coat in olive oil and salt and pepper.
  • Pour sauce over cauliflower, toss gently with a spatula to coat. Taste and season with more salt if needed. Top with a little cracked black pepper, paprika and fresh herbs if using. Serve hot, but can be made ahead and easily re-heated.

You May Also Like…

Raw Gingerbread Cookies

Raw Gingerbread Cookies

Photo Credit: rawmanda.com   Ingredients:   1 ¼ cup pitted dates, packed ¼ cup almond meal ¼ cup buckwheat groats ¾ cup gluten-free rolled oats 1 tablespoon cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon vanilla ¼ teaspoon cloves Optional: 1...

Plant-Based, Oil-Free Healthy Vegan Recipes

Plant-Based, Oil-Free Healthy Vegan Recipes

Recipe from https://www.plants-rule.com 1)  Start with the Right Potato: Russet While you may be tempted by the pretty colors and thin skins of red or Yukon gold potatoes, you want to stick to traditional Russet for this recipe.  Russets (also sometimes called Idaho...


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This