Y’ALL.
Easy dairy-free cauliflower mac and cheese is finally here, and I’m so excited to share it with you.
A great mac and cheese recipe is the kind of thing worth sharing widely.
This isn’t traditional mac and cheese with pasta and dairy cheese — you probably already guessed that. Instead, it’s a comforting, vegetable-forward dish that stands in for mac and cheese when you want something lighter but still satisfying.
The cauliflower is dressed up in a creamy, dairy-free sauce that’s more “cheese-like” in spirit than identical in flavor to real cheese. It’s rich, savory, and hits that same comfort-food spot in a bowl — without the dairy.
When you steam tender cauliflower and coat it in this sauce, the result is cozy and indulgent in the best possible way.
The sauce is the heart of this recipe. Made from cauliflower and cashews with a few bright, savory additions, it transforms into a creamy, velvety sauce that’s irresistible. It looks a little like classic boxed cheese sauce but tastes fresher and more complex.
It’s creamy, decadent, and full of flavor — an excellent dairy-free substitute that will make you want to spoon it on everything.
What’s in the sauce?
All the good stuff:
- Steamed cauliflower
- Raw cashews (soaked)
- Nutritional yeast
- Fresh lemon juice
- Dijon mustard
- Turmeric (for color)
- Garlic powder
That’s it. Blend these ingredients together with hot water and you’ll have a silky, pourable sauce that clings to cauliflower perfectly.
Once you make this, you’ll want to use the cashew-cauliflower sauce for other dishes, too. A few ideas:
- Nachos
- Loaded baked potatoes
- Queso-style dip
- Broccoli “cheddar” soup base
But to start, let’s focus on the cauliflower mac and cheese. It’s quick, comforting, and has been devoured in my house more than once this week.
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}
If you try this recipe, I’d love to hear how it turned out. Leave a comment or tag @nyssaskitchen on Instagram — your feedback helps improve future recipes. xo
Easy Dairy Free Cauliflower Mac and Cheese {vegan + paleo}
5 Stars
5 from 14 reviews
- Author: Nyssa Tanner
- Total Time: 30 minutes
- Yield: about 4 servings
Description
Easy dairy-free cauliflower mac and cheese is a flavorful, comforting way to enjoy a mac-and-cheese-style dish without dairy.
Ingredients
For the cauliflower base
- 1 very large head of cauliflower or 2 small heads
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- Black pepper, to taste
For the cauliflower-cashew cheese sauce
- 1/2 cup raw cashews, soaked in hot water
- 1 cup very soft cooked cauliflower (reserved from the steamed cauliflower)
- 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, plus more as needed
For garnish
- Paprika
- Black pepper
- Fresh herbs
- Any additional add-ins you like
Instructions
- Soak cashews in boiling water for at least 30 minutes while you prepare the cauliflower.
- Cut cauliflower into even, bite-sized florets.
- In a large shallow pan, bring about 1/4 inch of water to a boil. Add 1/4 teaspoon salt and the cauliflower florets.
- Reduce heat to medium-high, cover, and cook for 6–8 minutes, stirring every couple minutes, until the florets are fork-tender but not falling apart.
- Using a slotted spoon, remove all but one cup of the cauliflower and set the reserved florets aside to drain. Continue cooking the remaining cauliflower for about 3 more minutes until very soft and breaking down. Add a splash of water if the pan becomes dry.
- Transfer the very soft cooked cauliflower and the drained soaked cashews to a blender or food processor. Add the nutritional yeast, lemon juice, Dijon mustard, garlic powder, turmeric, sea salt, and 1/3 cup hot water. Blend on high until smooth, adding a tablespoon or two more hot water if needed to reach a pourable but still thick consistency.
- Wipe the skillet dry and heat over medium with 1 teaspoon olive oil. Return the reserved cauliflower florets to the pan, season with 1/4 teaspoon salt and freshly ground black pepper, and toss to coat.
- Pour the sauce over the cauliflower and gently toss to coat evenly. Taste and adjust salt if needed. Garnish with a little paprika, cracked black pepper, and fresh herbs. Serve hot. The dish can be made ahead and reheated.
Equipment
Large skillet
Set of measuring cups
Measuring spoons
High-speed blender or food processor
Wooden mixing spoon
- Prep Time: 15 min
- Cook Time: 15 min
- Category: dinner
- Method: stove top
- Cuisine: american