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Spiced Cauliflower Vegan Mac 'n Cheese

Author Samah Dada


Mac 'n Cheese Sauce

  • 1 cup raw cashews soaked (soak the cashews overnight, or "flash-soak" them in hot water for 1-2 hours)
  • Juice of 1 lemon
  • 1/3 cup nutritional yeast
  • 3 cloves garlic
  • 1 cup Pacific Foods Organic Low-Sodium Vegetable Broth
  • 1 tbsp olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • freshly ground black pepper to taste
  • kosher salt to taste
  • 8 oz pasta I like short pasta here like elbows, bow-tie, or penne

Spiced Cauliflower

  • 1 head of cauliflower chopped into florets
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 2 tbsp olive oil
  • Freshly ground pepper
  • Kosher salt


  1. Soak cashews, either overnight, or flash-soak them in water you've boiled for 1-2 hours.
  2. Cook your pasta according to the instructions on the box - drain, do not rinse.

  3. For the cauliflower: Preheat your oven to 425 degrees and prepare a baking sheet by lining with parchment paper. Toss your cauliflower florets in olive oil, turmeric, cumin, salt, and pepper. Spread them out on the baking sheet so that they all have room to breathe, and roast in the oven, tossing a few times throughout, for about 40 minutes or until the florets are golden and crispy.

  4. For the sauce: Start by adding your cashews, nutritional yeast, juice of one lemon, olive oil, garlic cloves, salt, pepper, turmeric, cumin, and paprika to your blender. Blend to incorporate the ingredients slightly. It should not look cute at this point. Now, add the Pacific Foods Vegetable Broth. Blend until the sauce is completely smooth. Season it to taste with salt and pepper.
  5. Add the sauce to your cooked pasta. Mix until the sauce is well incorporated into the pasta and its crevices.
  6. Top the mac ‘n cheese with the roasted cauliflower. Enjoy!