Vegan Stovetop Cauliflower Mac and Cheese with Nutritional Yeast
A creamy plant-based mac and cheese that transforms cauliflower into a silky, cheese-like sauce using nutritional yeast for umami depth. The cauliflower base creates surprising richness without dairy, while turmeric adds golden color reminiscent of traditional cheese sauce. Perfect for vegans, dairy-free diners, or anyone seeking a lighter comfort food option that delivers familiar mac and cheese satisfaction. The stovetop method keeps it simple and weeknight-friendly, ready in under 30 minutes.
Ingredients
- 1 pound dry casarecce pasta, or shaped pasta of choiceany short shaped pasta like penne or shells1:1vegangluten-free
use gluten-free pasta
- 3 tablespoons extra virgin olive oil, divided
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 head cauliflower, about 1 1/2 pounds, cut into bite sized pieces
- 1 teaspoon dry mustard
- ¼ teaspoon turmeric(optional)
- ¼ cup nutritional yeast, plus 1 tablespooncashew cream1/4 cup nutritional yeast to 1/2 cup soaked cashewsveganadds dairy
blend soaked cashews with water
Full guide → - salt and pepper, to taste
Instructions
- 1
Fill a large pot with water and bring to a boil over high heat
- 2
Add a handful of salt and pasta, stir, and bring back to a boil
- 3
Cook pasta until al dente, about 6 to 8 minutes
- 4
Drain pasta and reserve about 3 cups pasta water
- 5
Heat 1 1/2 tablespoons oil in the same pot over medium-high heat
- 6
Add shallot and garlic and sauté for 2 to 3 minutes
- 7
Add cauliflower and continue to sauté for 2 to 3 minutes
- 8
Season with salt and pepper
- 9
Stir in mustard and turmeric and sauté for 2 to 3 minutes
- 10
Pour reserved pasta water into the pot and simmer until cauliflower becomes fork tender, 6 to 8 minutes
- 11
Using a slotted spoon, transfer cauliflower, shallots and garlic to a blender
- 12
Add nutritional yeast and 1 1/2 cups of the reserved pasta water to blender
- 13
Blend on high, adding more water as needed
- 14
With motor running, add remaining 1 1/2 tablespoons oil and season with salt and pepper
- 15
Blend until a smooth, glossy and creamy sauce forms
- 16
Pour mixture back into the pot and place over medium low heat
- 17
Fold reserved pasta into the cheese sauce until completely combined and evenly coated
- 18
Adjust seasonings and serve
Tips
Reserve more pasta water than you think you need - the sauce consistency can be adjusted by adding more liquid during blending.
Cut cauliflower into uniform bite-sized pieces to ensure even cooking and smooth blending.
Blend the sauce until completely smooth for the creamiest texture - this may take 2-3 minutes of high-speed blending.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat gently with additional pasta water or plant milk to restore creaminess.
Can be made up to 1 day ahead. Store sauce and pasta separately, then combine when reheating to prevent pasta from absorbing too much sauce.
Serve immediately while hot for best texture. Garnish with fresh herbs, nutritional yeast, or vegan parmesan if desired.
Common Mistakes
Blend the cauliflower mixture thoroughly to avoid a gritty sauce texture.
Reserve enough pasta water to avoid a thick, gluey sauce consistency.
Cook cauliflower until very tender to ensure smooth blending.
Substitutions
use gluten-free pasta
blend soaked cashews with water
Full guide →FAQ
Can I make this without nutritional yeast?
Yes, but the cheesy flavor will be much milder. Try adding a tablespoon of tahini or cashew butter for richness, or use soaked cashews as a substitute base.
What if my sauce is too thick or thin?
Add more reserved pasta water gradually to thin, or simmer uncovered to reduce and thicken. The sauce should coat pasta evenly without being gluey.
How long will leftovers keep in the fridge?
Stored properly in the refrigerator, leftovers will keep for up to 3 days. Reheat gently with a splash of plant milk or water to restore creaminess.