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A close up of vegan stovetop mac and cheese with a wooden spoon.

Vegan Stovetop Mac and Cheese

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Servings 6
Calories 384 kcal


  • 1 pound dry casarecce pasta  or shaped pasta of choice

cauliflower “cheese” sauce

  • 3 tablespoons extra virgin olive oil, divided
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 head cauliflower (about 1 1/2 pounds), cut into bite sized pieces
  • 1 teaspoon dry mustard
  • ¼ teaspoon turmeric, optional
  • ¼ cup plus 1 tablespoon nutritional yeast
  • salt and pepper to taste


  • Fill a large pot with water, place over high heat and bring to a boil.
  • Add a handful of salt and the pasta and stir. Bring back up to a boil and occasionally stir.
  • Cook pasta until al dente, about 6 to 8 minutes. Remove from heat and drain, reserving about 3 cups pasta water. Set aside.
  • Pour 1 ½ tablespoons oil into the pot and place back over medium-high heat.
  • Add shallot and garlic and sauté for 2 to 3 minutes.
  • Add cauliflower and continue to sauté for 2 to 3 minutes. Season with salt and pepper.
  • Stir in mustard and turmeric and continue to sauté for 2 to 3 minutes.
  • Pour reserved pasta water into the pot and simmer until cauliflower becomes fork tender, 6 to 8 minutes.
  • Using a slotted spoon, scoop cauliflower, shallots and garlic out of the pot and into the well of a blender.
  • Add nutritional yeast and 1 ½ cups of the reserved pasta water.
  • Blend on high, adding more water as needed.
  • With the motor running, add remaining 1 ½ tablespoons oil and season with salt and pepper.
  • Blend until a smooth, glossy and creamy sauce forms.
  • Pour mixture back into the pot and place over medium low heat.
  • Fold reserved pasta into the ‘cheese’ sauce until completely combined and evenly coated.
  • Adjust seasonings and serve.


Calories: 384kcalCarbohydrates: 64gProtein: 13gFat: 9gSaturated Fat: 1gSodium: 39mgPotassium: 558mgFiber: 5gSugar: 5gVitamin C: 55mgCalcium: 43mgIron: 2mg
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