Creamy cauliflower mac and cheese is a lightened up version of everyone’s favourite comfort food side dish! Not only do I replace the noodles with cauliflower florets, I use a homemade plant-based cheese sauce to make this cauliflower mac vegan too.
Mac and cheese is a comfort food classic, but sometimes you want that comfort without all the carbs. Enter: cauliflower mac and cheese.
This version of the classic dish swaps the traditional elbow noodles for cauliflower florets. No, you won’t be tricked into thinking you’re eating pasta, but the good news is you won’t care—the creamy, dreamy cheese sauce pairs perfectly with the cauliflower!
The vegan cheese sauce is absolutely irresistible, and it’s made with real food ingredients—potatoes provide the color, cashews give it a rich, creamy texture, lemon adds some tang, and nutritional yeast brings the cheesiness.
Why You’ll Love This Cauliflower Mac and Cheese Recipe
Here’s what makes this creamy cauliflower mac and cheese a winner:
- Vegan . It’s as creamy and cheesy as traditional mac and cheese, but without the dairy.
- Delicious comfort food goodness . This cauliflower mac and cheese has the flavour and texture you love from the original. Rich, creamy, cheesy—it’s all there and it delivers the cozy comfort food feel you want in a mac and cheese recipe.
- Perfect for picky eaters. Cauliflower isn’t everybody’s favorite food, but when it’s covered in a cheesy sauce, it’s pretty irresistible!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Avoid purple or green varieties—they taste fine, but they’re not quite as appetizing visually!
- Golden potatoes
- Sweet potato – Use an orange variety to get the colour of traditional mac and cheese sauce. You can also use butternut squash, as in my Butternut Squash Mac and Cheese .
- Raw cashews – It’s important to use raw cashews rather than roasted, as these blend into a creamy consistency.
- Water
- Nutritional yeast
- Fresh lemon juice – Lemon juice mimics the tang of dairy cheese.
- Olive oil
- Dijon mustard – Mustard adds some zippy flavour to the cheese sauce.
- Garlic powder
- Onion powder
- Salt
- Panko breadcrumbs – Crunchy panko is a fantastic topping for baked cauliflower mac and cheese! Use gluten-free panko to make this recipe gluten-free.
- Parsley
Does Nutritional Yeast Really Taste Like Cheese?
Yes, nutritional yeast does taste quite a bit like cheese, as you can see in recipes like Vegan Cheese Sauce and Creamy Vegan Queso . It’s made from deactivated yeast and has a nutty, cheesy flavor that works well in vegan dishes.
How to Make Vegan Cauliflower Mac and Cheese
Here’s how easy it is to make cauliflower mac and cheese:
Cook the cauliflower . Cut the cauliflower into florets and cook them in a pot of boiling salted water for about 10 minutes, or until tender. Drain well.
Cook the potatoes . Cook the two varieties of potatoes in a second pot of boiling water for about 15 minutes, or until tender. Drain.
Soak the cashews . Place the cashews in a bowl with hot water and let them soak for at least 30 minutes. Rinse and drain.
Make the sauce . In a high-speed blender , combine the cooked potatoes, cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and lemon juice. Blend until smooth, then season to taste.
Prepare . Preheat your oven to 400°F.
Assemble . Pour the vegan cheese sauce over the cauliflower and stir to combine. Pour this mixture into a baking dish and sprinkle the panko on top.
Bake . Place the baking dish in the oven and bake the cauliflower mac and cheese for 10 minutes. Garnish with parsley, then serve.
Tips for Success
These hints and pointers will help you make sure your cauliflower mac and cheese turns out perfect!
- Drain the cauliflower well . If you don’t, the sauce will end up watery instead of rich and creamy.
- Make sure the ingredients are blended smooth . You don’t want to leave any unblended cashews in the sauce! The goal here is to mimic the creamy, velvety texture of traditional cauliflower mac and cheese.
- Cool a bit before serving . Let the baking dish sit for 5 to 10 minutes after you pull it out of the oven; this will give the sauce a chance to thicken a bit.
Variations
Switch things up by adding some steamed broccoli to the dish, or top your cauliflower mac and cheese with your favourite vegan bacon bits. (Or try my homemade vegan bacon crumbles !) In addition to the panko, a sprinkle of vegan Parmesan cheese is delicious on top of cauliflower mac and cheese.
Serving Suggestions
Serve vegan cauliflower mac and cheese alongside Lemon Pepper Tofu or Vegan Chicken with a side salad or steamed vegetables. I love serving it with Roasted Garlic Bread too so I can use it to sop up any extra cheese sauce!
How to Store Leftovers
Transfer any leftover mac and cheese to an airtight container. Refrigerate for up to 3 days and gently reheat in the microwave or on the stovetop until it’s warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze vegan cauliflower mac and cheese. Transfer it to an airtight freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
More Cheesy Vegan Favorites
- The Best Vegan Cream Cheese
- Vegan Cheese Pasta Bake
- Vegan Loaded Nacho Cheese Fries
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Vegan Manicotti
Ingredients
- 1 head of cauliflower , 2 pounds, 900 g
- 1 cup golden potatoes , chopped (6 ounce, 170g)
- ½ cup sweet potato , chopped (3 oz, 85 g)
- ½ cup raw cashews , 3 oz, 75 g (to be soaked in hot water)
- ½ cup water , not the same as the hot water above
- 3 tablespoons nutritional yeast , 17 grams
- 1 tablespoon fresh lemon juice , 14 grams
- 2 tablespoons olive oil , 26 grams
- 1 teaspoon Dijon mustard , 6 grams
- 1 teaspoon garlic powder , 2.5 grams
- ½ teaspoon onion powder , 1.6 grams
- 1 ½ teaspoons salt , 7 grams
- 2 tablespoons panko breadcrumbs , 10 grams
- 1 tablespoon chopped parsley , for garnish
Instructions
- Cut the cauliflower into small florets. Bring a pot of water to a boil and add a pinch of salt. Cook the cauliflower florets in boiling water for about 10 minutes or until they are tender. Drain and set aside.
- In a separate pot, bring water to a boil. Add chopped golden potatoes and sweet potatoes. Cook them for about 15 minutes or until they are tender. Drain and set aside.
- Soak cashew with hot water for at least 30 minutes. Rinse and drain.
- In a high-speed blender, combine the cooked golden potatoes, sweet potatoes, soaked cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and fresh lemon juice. Blend until smooth. Taste the mixture and adjust the seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Pour the sauce over the cooked cauliflower and mix everything to be evenly coated with the sauce.
- Transfer the mixture to an 8×8-inch baking dish (or 11×7-inch) and sprinkle the panko breadcrumbs on top.
- Bake the cauliflower mac and cheese in the preheated oven for about 10 minutes. Sprinkle with chopped parsley. Serve and enjoy!
Notes
Cauliflower Mac and Cheese
Ingredients
- 1 head of cauliflower 2 pounds, 900 g
- 1 cup golden potatoes chopped (6 ounce, 170g)
- ½ cup sweet potato chopped (3 oz, 85 g)
- ½ cup raw cashews 3 oz, 75 g (to be soaked in hot water)
- ½ cup water not the same as the hot water above
- 3 tablespoons nutritional yeast 17 grams
- 1 tablespoon fresh lemon juice 14 grams
- 2 tablespoons olive oil 26 grams
- 1 teaspoon Dijon mustard 6 grams
- 1 teaspoon garlic powder 2.5 grams
- ½ teaspoon onion powder 1.6 grams
- 1 ½ teaspoons salt 7 grams
- 2 tablespoons panko breadcrumbs 10 grams
- 1 tablespoon chopped parsley for garnish
Instructions
- Cut the cauliflower into small florets. Bring a pot of water to a boil and add a pinch of salt. Cook the cauliflower florets in boiling water for about 10 minutes or until they are tender. Drain and set aside.
- In a separate pot, bring water to a boil. Add chopped golden potatoes and sweet potatoes. Cook them for about 15 minutes or until they are tender. Drain and set aside.
- Soak cashew with hot water for at least 30 minutes. Rinse and drain.
- In a high-speed blender, combine the cooked golden potatoes, sweet potatoes, soaked cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and fresh lemon juice. Blend until smooth. Taste the mixture and adjust the seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Pour the sauce over the cooked cauliflower and mix everything to be evenly coated with the sauce.
- Transfer the mixture to an 8x8-inch baking dish (or 11x7-inch) and sprinkle the panko breadcrumbs on top.
- Bake the cauliflower mac and cheese in the preheated oven for about 10 minutes. Sprinkle with chopped parsley. Serve and enjoy!
Notes
Nutrition
Cauliflower Mac and Cheese https://jessicainthekitchen.com/cauliflower-mac-and-cheese/ August 7, 2023
These crispy loaded potato skins are overflowing with black beans, vegan sour cream, cheese, and veggies. They’re a delicious plant-based appetizer that doubles as dinner!
Ah, potato skins (or loaded sweet potato skins ). They’re a bar food classic! Unfortunately, most baked potato skins recipes are definitely not vegan with all that cheese, sour cream, and bacon on top. And if you ask for all the non-vegan toppings to be left off, you end up with a plate of potato skins and green onions. Womp womp .
I set out to reinvent loaded potato skins, making them vegan-friendly and a bit lighter, too. First, we swap all the dairy ingredients with vegan versions. Easy! I add black beans and veggies for texture and flavor, and bake the potato skins for the perfect crispy exterior.
What Makes This Loaded Potato Skins Recipe So Great
- Vegan . The loaded potato skins on the menu at your favorite bar might be off-limits, but this vegan-friendly version can be enjoyed by all.
- Flavourful . These crispy potato skins are overflowing with spicy jalapeño, tangy tomatoes, creamy vegan yogurt, tangy lime juice, and more.
- Versatile . Because these loaded potato skins are packed with veggies and black beans, they’re not just an appetizer or even a side dish—you can make them into a full meal!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Because you’re going to be eating the skin, be sure to scrub the potatoes well.
- Oil – Any cooking oil you have on hand.
- Onions – These can be red, yellow, or white onions, or shallots.
- Garlic – If you don’t have fresh garlic cloves, substitute ¼ teaspoon of garlic powder per clove.
- Bell peppers – Whatever color you prefer.
- Diced tomatoes – Freshly diced. I like Roma tomatoes and cherry tomatoes as they aren’t overly watery.
- Black beans – You can use canned beans or cook them yourself. Dry off the beans afterward. If you’re using canned, be sure to drain and rinse them first.
- Vegan sour cream or Greek yogurt – Here’s how to make your own vegan yogurt if you don’t have sour cream, or you can buy it from the store. Make sure it’s plain.
- Vegan mozzarella shreds – Choose your favorite brand of vegan mozzarella.
- Paprika – In addition to salt and pepper, I like to season the potato filling with paprika. It can be sweet or smoked.
- Jalapeño pepper – Use more or less, according to your heat preferences.
- Lime – A squeeze of lime juice brightens up the flavour!
How to Make Vegan Loaded Potato Skins
These vegan loaded potato skins are great for making in advance. You can bake the potatoes ahead of time and finish the rest of the recipe just before you’re ready to eat.
Bake the potatoes.
- Prepare to bake . Preheat your oven to 375ºF (if you’re using an oven instead of an air fryer ). Prick the potatoes with a fork, then rub them with salt and oil.
- Bake the potatoes . In the oven, bake the potatoes for an hour; in an air fryer, bake them for 30 minutes at 400ºF. Cut the potatoes in half and let them cool slightly.
- Meanwhile, cook the vegetables . Heat 1 teaspoon of olive oil in a skillet set over medium heat. Cook the onions, garlic, bell peppers, and tomatoes until they’re slightly softened, about 8 minutes.
Hollow out the potatoes.
- Scoop out the potatoes . Use a spoon to scoop the insides out of the potato halves, leaving about ¼-inch of flesh inside the skins. Add the insides of the potatoes to a large bowl.
- Finish the filling mixture . To the bowl with the potato insides, add the cooked vegetables, along with the black beans, sour cream, cheese, salt, pepper, paprika, and jalapeño. Stir everything together.
Crisp up the skins.
- Crisp the potato skins . Next, rub the bottoms of the potato skins with the remaining oil and place them bottom up in the air fryer basket or on a baking sheet. Bake for 5 to 10 minutes or air fry at 400ºF for 7 minutes.
- Fill the skins and bake. Divide the filling mixture into the potato skins, then top each with cheese. Return the potato skins to the oven and bake for 10 to 15 minutes, or until the cheese on top melts.
- Finish . Top with vegan bacon , chives, extra sour cream or yogurt, and lime juice.
Air Fry Method
While the oven is better for melting the cheese, you can bake your loaded potato skins in the air fryer at 375ºF for 10 minutes. If the cheese doesn’t fully melt, place the skins under the broiler afterward for a few minutes, or until melted.
Recipe Tips
- Use starchy potatoes . Russet potatoes are perfect for potato skins because the interior is fluffy and the exterior gets extra crispy when it’s rubbed with oil and baked.
- Thoroughly oil the exteriors . This is key to getting them crispy in the oven! Make sure every bit of potato skin is well-coated with the oil.
- Use a cheese that melts well . Most vegan shreds are formulated to melt smoothly, as opposed to blocks of cheese, which are sometimes developed for slicing and snacking.
- Pack the filling in . Your potato skins will be overflowing with filling, and that’s okay! You can use the back of a spoon to press it into the potato skin shells.
Easy Variations
My version of loaded potato skins has a Tex-Mex twist with black beans, but you can customize them however you like! Here are some ideas for other flavor combinations:
- Classic – Omit the black beans and veggies and go with a simple vegan cheddar and sour cream filling. Once they’re done baking, top them with coconut bacon or tempeh bacon , extra sour cream, and sliced green onions or chives.
- Greek – Use vegan feta cheese , oregano, and Greek yogurt in the filling, but skip the black beans and jalapeño. Serve with a squeeze of lemon juice.
- BBQ – Mix vegan chicken or chickpeas with barbecue sauce into the filling, top with crispy onions, and serve with extra BBQ sauce on the side.
How to Store Leftovers
- Refrigerate. Refrigerate leftover loaded potato skins in an airtight container for up to 4 days. To reheat, bake them in the oven at 375ºF until heated through. Alternatively, you can also pop them back in your air fryer for about 5 minutes. The microwave works too, but the exterior won’t be as crispy.
- Freeze. You can freeze these loaded potato skins. Place them on a parchment-lined baking sheet and freeze for about 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Let them thaw in the refrigerator before reheating according to the instructions above.
More Vegan Potato Recipes
- Air Fryer Smashed Potatoes
- Creamy Vegan Instant Pot Potato Soup
- Crispy Smashed Potatoes
- Air Fryer Potato Wedges
- Vegan Scalloped Potatoes
Ingredients
- 6 russet potatoes
- 1 teaspoon oil , + 1 teaspoon for brushing potato skins
- 2 tablespoons chopped onions
- 2 cloves garlic , minced
- ¼ cup bell peppers , chopped
- ¼ cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan sour cream , or vegan Greek yogurt
- ¾ cup vegan mozzarella cheese shreds , + ½ cup or more for topping
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ jalapeño , finely chopped
- ½ lime , for serving
Instructions
- Preheat oven to 375 degrees F or use an air fryer basket.
- Prick potatoes with a fork, oil and salt and bake for 1 hour in the oven, or until fork tender. If using air fryer like I did, bake at 400F for 30 minutes.
- Slice potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin but sturdy enough layer of potato inside. Add the filling to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, sour cream, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy OR in air fryer at 400F for 7 minutes. Remove from oven and fill with the potato mixture.
- Top evenly with the cheese and bake for another 10 to 15 minutes in the oven at 375F until cheese is melted. If using air fryer, I recommend using the oven for this step to ensure your vegan cheese actually melts, but you can do 370F in the air fryer for 10 minutes either way.
- Remove from oven and top with coconut bacon or other veggie bacon option and chives. Serve with vegan sour cream or vegan yogurt and the lime half to squeeze over. Enjoy!
