This Cauliflower Mac and Cheese is easy to make using cauliflower florets and a deliciously creamy vegan cheese sauce. It's the perfect low carb, keto dinner when you're craving this classic comfort dish without the pasta. Grain-free, gluten-free, dairy-free and great for meal prep.
Preheat oven to 350F. Bring a large pot of water to boil, add the cauliflower florets and cook for 5 minutes. Use a slotted spoon to transfer the cauliflower to a collander and drain then transfer to a baking pan or casserole dish.
To the same pot of boiling water, add the squash and carrots and cook until tender and soft. Drain and transfer to a high speed blender.
Drain the cashews and add to the blender along with the milk, nutritional yeast, mustard, garlic, onion, salt and cayenne pepper. Blend until smooth.
Pour the sauce over the cauliflower and toss to coat evenly. Sprinkle with vegan cheddar cheese if using and bake in the oven for 20-25 minutes. The sauce should be bubbling and thick.
Garnish with finely chopped chives, parsley and toasted cashews. Serve warm.