Cauliflower Mac and Cheese
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.
Ingredients
- 1 large cauliflower , chopped into florets
- 1/2 cup favorite winter squash , peeled & diced - we like butternut, kabocha or a sugar pumpkin
- 1 small carrot , peeled & sliced into rounds
- 1 cup cashews , soaked in boiling or very hot water for 20 minutes
- 1 ¼ cups unsweetened almond milk or other non-dairy milk
- 1 cup nutritional yeast
- 1 tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Pinch cayenne pepper
For the topping:
- ½ cup vegan cheddar , optional (may sub with regular cheese if not vegan or dairy-free)
- Finely chopped chives and parsley
- ½ cup cashews finely chopped and toasted
Instructions
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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.
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Drain the cashews and add to the blender along with the milk, nutritional yeast, mustard, garlic, onion, salt and cayenne pepper. Blend until smooth.
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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.
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Garnish with finely chopped chives, parsley and toasted cashews. Serve warm.
Recipe Notes
Storage and reheating instructions
Allow the leftover cauliflower mac and cheese to cool on the counter for at least 30 minutes. Transfer to an airtight container and store in the fridge and enjoy it within 3-4 days.
To warm it up, heat it in the microwave for 15 second increments, stirring after each one, until it reaches your desired temperature.
How to Freeze and Thaw
To freeze: Since cauliflower can get a little bit soggy, we recommend freezing the cheese sauce separately in a resealable container for up to 3 months.
To thaw: Simply place the container in the fridge to thaw overnight before reheating the sauce on medium low in a saucepan on the stovetop. Just be sure to stir it very well, as the freezing process can cause some separation.
When you're ready to serve, make the cauliflower as per the instructions above and then assemble with the thawed cheese sauce.