The Best Ever Vegan Mac & Cheese

Enjoy Elizabeth's favorite healthy comfort food recipe of all time. After exhaustive research, Elizabeth creates a whole food alternative to vegan cheese, which is typically made with soy and full of processed ingredients. You've got to try this truly healthy and amazing way to make this traditional comfort food and relive some childhood memories! No guilt necessary.

Serves: 4


(use organic ingredients where possible)

  • 1 head cauliflower (about 1 lb)
  • 2 tbsp olive oil
  • 1 cup raw, unsalted cashews (soaked overnight or a minimum of 1 hour in hot water)
  • 2 cloves garlic
  • 1 large shallot
  • 2 tbsp nutritional yeast
  • 2 cups of gluten-free or whole grain pasta of your choice
  • Sea salt and black pepper


  1. Preheat oven to 400°F (200°C). Fill a medium pot with water and a pinch of salt. Place on the stove to heat.
  2. Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with olive oil and a healthy pinch of sea salt. Place in the oven and bake for 30-40 minutes until soft.
  3. Finely chop the shallot and garlic. Sauté in olive oil with a pinch of salt over medium-low heat until translucent and soft, about 5-10 minutes.
  4. Once the pot with water comes to a boil, add your pasta and cook as per the directions on the packet. Once cooked, strain and set aside
  5. To make the cashew cream as your sauce base, add soaked cashews and 3/4 cup water to a high speed blender. Start your blender on low, then work your way up to high, using the plunger to push the sauce into the blades.
  6. Add a pinch of salt, a pinch of black pepper, nutritional yeast, the roasted cauliflower and sautéed shallots and garlic. Blend until smooth.
  7. To assemble, add cooked pasta to a large mixing bowl and pour sauce directly out of the blender onto the pasta.
  8. Gently stir until all the noodles are completely coated in sauce. Serve immediately or keep in the refrigerator up to three days.


  • For baked Mac N Cheese: Grease individual ramekins with oil, spoon in the mac and cheese, then top with panko breadcrumbs and a drizzle of olive oil. Broil for about 3 to 4 minutes, and watch closely so it won't burn.
  • Extra sauce freezes well. Store in an airtight, glass container for up to 3 months.
Featuring: Elizabeth Rider
Audio Languages: English
Subtitles: English