Y’ALL.
Easy dairy free cauliflower mac and cheese is in the HOUSE and it has got me all 😭 over here because I’m so excited to share it with you.
A good recipe for mac and cheese is never something you should keep to yourself.
I mean, you can MAKE mac and cheese and keep it for yourself – that’s pretty standard practice around our house. But the recipe, well that’s something that get’s better the more you spread around the cheesy-comfort-in-a-bowl LOVE.
I have to be honest with you, this is not reaaaaal mac and cheese. Like the kind with noodles and actual cheese. But I’m guessing you already figured that out because you’re smart like that.
I just knew you would get understand where I’m going with this one 😉
This is a cauliflower dish dressed up like mac and cheese for those days when you just really neeeeeed some comfort food in your life, but want it to include veggies, too.
And also spoiler alert – the sauce doesn’t taste exactly like cheese, really it’s more reminiscent of cheese. But I’m pretty sure it’s about as cheesy as you can get without being actual cheese. And it does satisfy exactly the same thing that real cheese does.
Is that weird? Maybe. Awesome? Absolutely.
Especially when draped over tenderly steamed cauliflower and loaded up into a bowl for all the comfort and joy a bowl of food can bring to the table.
This sauce, which really is the most glorious part about this recipe – in all of it’s cauliflower cashew goodness, can pretty much be summed up as… MAGIC.
Sincerely delicious magic.
It is creamy, decadent, and flavorful. It kind of looks like velveeta cheese (right?!) but tastes not like velveeta (#better).
But this recipe makes it taste better than velveeta will ever taste.
Which brings us to the age old question…
what’s in the sauce?
ALL THE YUMMY THINGS!
- Steamed cauliflower
- Raw cashews
- Nutritional yeast
- Lemon juice
- Dijon mustard (trust me on this one!)
- Turmeric (for that cheesy color)
- Garlic powder
THAT’S IT! See.. I told it it was magic.
It turns out that when you blend all these simple ingredients together they turn into the type of thing that you will make up recipes for just because you legit want to eat it with EVERYTHING. For the rest of your life. Seriously.
I’m thinking:
- Nachos
- Loaded baked potatoes
- Making it into queso dip
- Using it as a base for broccoli “cheddar” soup
- Etc etc etc 🎉
Get ready for cauliflower cashew cheese fest 2017 😛
But before we get too far down the yellow cheese road, let’s start with this cauliflower mac and cheese. Because the household that has eaten three batches of it in the last week wants you to try it too.
Want more easy veggie recipes? Check out these favorites!
- Lemon Garlic Roasted Asparagus {paleo + whole30 + vegan + keto}
- Charred Purple Sprouting Broccoli with Caper Basil Tahini Sauce {paleo + vegan}
- Roasted Delicata Squash with Fried Shallots Herbs and Brown Butter Yogurt Sauce {gluten free}
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
Print
Easy Dairy Free Cauliflower Mac and Cheese {vegan + paleo}
- Total Time: 30 minutes
- Yield: about 4 servings 1x
Description
Easy dairy free cauliflower mac and cheese is the most delicious way to satisfy your comfort food cravings!
Ingredients
for cauliflower base
- 1 very large head of cauliflower or 2 small heads
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- black pepper
for cauliflower cashew cheese sauce
- 1/2 cup cashews, soaked in hot water
- 1 cup very soft cooked cauliflower (reserved from 1st step – cauliflower base)
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1 teaspoon sea salt
- 1/3 cup hot water + more as needed
for garnish
- paprika
- black pepper
- fresh herbs
- any additional add-ins (see notes)
Instructions
- 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 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.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: dinner
- Method: stove top
- Cuisine: american
Alicia says
This was really yummy. I couldn’t stop eating it. I wasn’t sure how it would turn out since a lot of dairy-free recipes are hit or miss, but this was definitely a keeper!
Nyssa Tanner says
Yes! So glad you enjoyed it 🙂 Thanks for your comment!
Lois Kendrick says
This was delicious! It has made it into my binder of dishes to make again and again. Thank you for the recipe!
Nyssa Tanner says
I’m so happy you love this one and that it’s found a regular place in your kitchen! Thanks for taking the time to leave a comment – I really appreciate it! xo, Nyssa
Julianne says
This recipe was absolutely incredible!!! I will be making this regularly!
Nyssa Tanner says
So glad you loved it!
Maura says
Hi Nysa,
This is a wonderful recipe. What’s the best way to reheat the dish?
Thanks,
Maura
Nyssa Tanner says
I’m so happy you enjoyed it! To re-heat I would recommend warming it in a skillet over medium low heat with a little added water to keep the sauce from getting to thick. Cover and stir occasionally until it is warmed through! You could also do the same in the microwave.