VEGirl’s Mac & Cauliflower Cheese

This amazing adventure in Mac & Cauliflower cheese is written by our friend, and frequent contributor, Vegirl. This is her first MoFo and she’s blogging with us at Adventures of Vegirl!

Bring on the Mac & Cheese! (Hold the Cheese and Gluten, Please!)

Most of us did not grow up vegan. For those of you who are gluten-free, you probably didn’t grow up shunning wheat either. Cheese, bread, meat, and pasta were mainstays in the fridge and cupboards of your childhood.

Although I, admittedly, did grow up with a lot more exposure to health foods that most kids (I only found out recently that I was not among the masses when I enjoyed broccoli on homemade pizza. Go figure), I loved dairy when I was a youngster. I would make Alton Brown’s macaroni and cheese recipe (all by myself, thank you very much), which, looking back, may have contributed to the severe cramps, bloating, and headaches I got frequently at the time; complete with four tablespoons of butter and uncountable cups of full-fat cheddar cheese, I am happy to say my tastes have changed considerably for the better…. although I will forever have “the cheese button”.

Perhaps you have a “cheese button”, too? In this recipe, a strange gaggle of ingredients join together to create something that definitely begets cheese. Of course, it is not cheese, so it does not taste exactly like cheese (<— how creepy would that be?). It’s the thought that counts however, and I guarantee you will get cheesy vibes from this sauce. Pour it over some gluten-free pasta and take a trip down memory lane! Bonus: it has veggies, is low in fat, and contains nothing artificial!

Vegan [Cauliflower] Cheese Sauce

(Vegan, gluten-free, low in fat, sugar-free)
You can find orange cauliflower at the farmer’s market. Failing that, white works just fine, though the color is a bit paler. Original post on my blog, Adventures of Vegirl.

  • ½ head (approx. 4 loose cups) orange cauliflower, chopped
  • Up to 2 cups water, depending on you desired consistency and the dependency of your blender.
  • 1 small tomato OR ¼ cup canned diced tomato OR 1 tablespoon tomato paste
  • 5 tablespoons nutritional yeast
  • 1 ½ tablespoons fresh squeezed lemon juice
  • 1 tablespoon cashew butter (OR 2 tablespoons cashews, if you have a gung-ho blender)
  • ½ teaspoon salt
  • ½ teaspoon tamari OR soy sauce
  • ¼ teaspoon ground tumeric
  • 1/16 teaspoon ground cayenne pepper
  • freshly ground black pepper, to taste
  • Optional: maca powder (about 1 teaspoon, adds interesting flavor)

Chop the cauliflower and steam until soft. Drain the cooking water into a liquid measuring cup and top it off to get two cups. Add water as needed to allow your blender to process the cauliflower to a smooth consistency. The amount of water you use will give you anything from fondue, sauce, spread, and gel. Blend in remaining ingredients. Store leftover “cheese” in an airtight container in the fridge for up to three days.

Suggested uses: use as a topping or dip for cooked or raw veggies, a spread in wraps or sandwiches, or as a sauce for pasta.

For Macaroni and Cheese:

Prepare your choice of pasta (preferably whole-grain!) according to the packages instructions. Drain and rinse the pasta, and toss with sauce. If desired, cook the finished product in a pot over medium heat, stirring frequently to avoid scorching. This cooks off a bit of moisture and allows the sauce to stick better to the pasta. For a quick meal, make ahead the cheese sauce or cook it while the water boils and the pasta cooks, so that all components are ready within 20-30 minutes!

This entry was posted in Awesome, Guest Post, Vegan MoFo 5 and tagged , , , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted October 10, 2011 at 2:59 am | Permalink

    Ooooh yum yum yum! That looks super delicious.

  2. Posted October 10, 2011 at 8:36 am | Permalink

    This looks FABULOUS! I’m going to have try it out one night this week!

  3. Posted October 10, 2011 at 8:52 am | Permalink

    I love any kind of noochy cheese sauce & that looks great. I love the idea of sneaking an extra veggie into the sauce too!

  4. Posted October 10, 2011 at 2:04 pm | Permalink

    I just made a big pot of pumpkin chili, and I’m starting to get a craving for chilimac – mmm, cannot wait to try this! Also, love that the base is cauliflower – genius!

  5. Posted October 10, 2011 at 8:32 pm | Permalink

    This looks amazing! I remember thinking of Mac N Cheese as a food group. It’s the one thing I think I miss…can’t wait to make this!

  6. Posted October 17, 2011 at 9:01 pm | Permalink

    whoa, that looks really good, will bookmark this and try it! thanks for sharing…orange cauliflower…k, on it.

  7. Posted January 6, 2013 at 3:46 pm | Permalink

    Just checking in to say I’ve just made this for a mac and cheese as part of my “vegan January” and absolutely loved it. I cooked the pasta, mixed the sauce in then baked it in the oven with chopped tomatoes and breadcrumbs on top, and it was amazing. Even my meaty boyfriend enjoyed it! Thanks!

One Trackback

  1. [...] Mac and Cauliflower Cheese – brilliant! I'm a big fan of making mac n' cheese from whole foods instead of fake cheese. My Macro Mac n' Cheese has been a huge hit from Blissful Bites.  [...]

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Papa Tofu Loves Ethiopian Food! By Kittee Berns

  • Latest


  • Categories


  • Archives