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Cauliflower Mac and Cheese

Cauliflower Mac and Cheese
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Serving Size: 4-6 servings
  • Vegan

This wholesome take on classic macaroni and cheese uses a creamy homemade sauce made with roasted cauliflower and carrots that will fulfill that comfort food craving.



  • 4 cups chopped cauliflower (about ½ a large head)
  • ½ cup peeled and sliced carrots
  • 3 large cloves garlic, peeled but left whole
  • 2 tbsp olive oil
  • 1 ½ cups water
  • ½ cup raw cashews
  • ¼ cup organic sunflower oil
  • ¼ cup nutritional yeast
  • 1 ½ tsp sea salt
  • 1 tsp fresh lemon juice


  • 450g macaroni pasta





  1. Preheat the oven to 425F.
  2. On a baking sheet, toss the cauliflower, carrots, and garlic with the olive oil. Arrange in a single layer and bake for 25 minutes, or until the cauliflower is soft.
  3. In a blender, combine the roasted vegetables with the water, cashews, sunflower oil, nutritional yeast, salt, and lemon juice. Blend on high until very smooth and creamy, about 2 minutes.
  4. Cook the pasta according to package directions. While the pasta is cooking, make the topping by combining the tortilla chips, garlic powder, salt, and pepper in a dry blender or mini food processor. Pulse into coarse crumbs.
  5. Once the pasta is cooked, drain and return pasta to the pot (off the heat). Add the sauce and toss to coat. Serve topped with tortilla chip topping.   

In This Recipe

About The Author

Nicole Axworthy

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

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