Vegan Cauliflower Mac & Cheese

Looking for something just a little indulgent but on the healthier side try our dairy-free, vegan and gluten-free stove top cauliflower mac & cheese recipe. Tasty, Creamy and delicious. This is an easy stove top cauliflower mac and cheese recipe.

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Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important information/tips in the post.

Craving more cauliflower recipes? Try our easy to make cauliflower steak, tacos and cilantro lime cauliflower rice.

Why You’ll Love These

Cauliflower has a neutral flavor and a tender texture after roasting that makes it a great gluten-free pasta substitute in this recipe.

The dairy free part of this recipe is easy. Vegan cheeses have come a long way; we use three in this dish. Vegan, gluten and dairy free; seems incredible but these cheeses deliver an ooey gooey cheesy nirvana.

We used fresh cauliflower for this vegan mac and cheese cauliflower recipe; however, in a pinch frozen cauliflower will work.

Ingredients

Cauliflower

Unsweetened Plant-Based Milk

Non-dairy cheeses - shredded mozzarella, parmesan and cheddar 

Seasonings - Cayenne pepper, Garlic powder, Onion powder

Instructions

Preheat oven to 400°

Cut florets from the head of cauliflower, wash thoroughly.

Place the florets in a bowl, with the oil and mix with salt and pepper.

Arrange cauliflower florets on a parchment lined baking sheet.

Roast them for 30-35 minutes until they begin to become golden and tender.

While the cauliflower is baking, begin to make your sauce by adding milk and flour to a sauce pan and whisking them together on low heat.

Add seasoning; garlic powder, onion powder, and cayenne powder, salt and pepper.

Stir in the cheeses one at a time, stirring constantly to avoid burning and making sure the cheeses melt.

Once the cheese is melted to your liking add the cooked cauliflower florets to the sauce pan and delicately mix them into the sauce, coating them completely.

STORAGE & REHEATING

• To Store. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 4 days.
• To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.

More Cauliflower Recipes:

Whole Roasted Cauliflower perfect for Sunday dinner or Holiday gathering

Baked Vegan Buffalo Cauliflower sandwich

📖 Recipe

Vegan Cauliflower Mac & Cheese

Nija Clark

Looking for something just a little indulgent but on the healthier side try our dairy-free, vegan and gluten-free stove top spicy cauliflower mac & cheese recipe

If you love this recipe as much as we do, let us know with a 5-star rating!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 4 Servings

Calories 336 kcal

Ingredients

  

1x2x3x

• ▢ 1 head Cauliflower - Large
• ▢ 2 tablespoons Extra Virgin Olive Oil or Avocado Oil
• ▢ 1 cup Unsweetened plant based milk
• ▢ 1 tablespoon Gluten-Free Flour
• ▢ ½ cup Shredded plant based mozzarella
• ▢ ½ cup Shredded plant based parmesan
• ▢ 1 cup Shredded plant based cheddar
• ▢ ½ tablespoon Cayenne pepper
• ▢ 1 teaspoon Garlic powder
• ▢ 1 teaspoon Onion powder
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Pepper
• ▢ ½ teaspoon Chopped chives, green onions or parsley - fresh

Instructions

 

• Preheat oven to 400°
• Cut florets from the head of cauliflower, wash thoroughly.
  1 head Cauliflower
• Place the florets in a bowl, with the oil and mix with salt and pepper.
  1 head Cauliflower, 2 tablespoons Extra Virgin Olive Oil or Avocado Oil
• Arrange cauliflower florets on a parchment lined baking sheet.
  1 head Cauliflower
• Roast them for 30-35 minutes until they begin to become golden and tender.
• While the cauliflower is baking, begin to make your sauce by adding milk and flour to a sauce pan and whisking them together on low heat.
  1 cup Unsweetened plant based milk, 1 tablespoon Gluten-Free Flour
• Add seasoning; garlic powder, onion powder, and cayenne powder, salt and pepper.
  ½ tablespoon Cayenne pepper, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ¼ teaspoon Salt, ¼ teaspoon Pepper
• Stir in the cheeses one at a time, stirring constantly to avoid burning and making sure the cheeses melt.
  ½ cup Shredded plant based mozzarella, 1 cup Shredded plant based cheddar, ½ cup Shredded plant based parmesan
• Once the cheese is melted to your liking add the cooked cauliflower florets to the sauce pan and delicately mix them into the sauce, coating them completely.
  ½ teaspoon Chopped chives, green onions or parsley

Notes

Use 1 large head of cauliflower.
Cut florets from head of cauliflower, or you can buy a 16-ounce bag of pre-cut raw florets. 

Nutrition

Calories: 336kcalCarbohydrates: 23gProtein: 7gFat: 26gSaturated Fat: 7gSodium: 800mgPotassium: 451mgFiber: 7gSugar: 4gVitamin A: 260IUVitamin C: 70mgCalcium: 155mgIron: 2mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Tried this recipe?Leave a comment below & tag @thevgnway on social!

These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.

If you give this vegan cauliflower mac and cheese recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.

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The Vgn Way