Vegan Mac and Cheese (Cauliflower Cheese Sauce)

A Jerry James Stone Recipe


Main Course, Vegan, Yellow



  • 8 oz whole wheat elbow macaroni
  • 3 qt of water
  • ½ tbsp sea salt


  • 1 head cauliflower, chopped
  • 1 cup vegetable broth
  • Salt and pepper to taste
Jump to instructions
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • Add water to a pot and bring it to a boil.
  • Add in 1 tablespoon of salt per pound of pasta you are planning to cook. For this recipe, you'll need about 1/2 tablespoon of salt. Bring the water back to a boil. Only add salt to boiling water. Prolonged contact with salt can cause pitting on stainless steel surfaces, and salt placed in cold water takes longer to dissolve.
  • Add in 8 ounces of whole wheat elbow macaroni and cook according to package recommendations. While the pasta is cooking, let's make our sauce.
  • Add a little bit of olive oil to a pan. (NOTE: Because we are planning to mostly steam the cauliflower, you don't have to do this step, but you can.)
  • Add in 1 head of chopped cauliflower. Saute the cauliflower a little bit.
  • Add in 1 cup of vegetable broth, or until the bottom of the pan is covered by about 1/4 inch.
  • Bring the broth to a simmer, cover, and steam until the cauliflower is fork tender.
  • Once cauliflower has cooked, remove it from the pan using a slotted spoon (so excess liquid stays in the pan), and place it in a food processor. Puree until smooth.
  • Add the puree back into the pan you used to saute the cauliflower.
  • Once the pasta is done, add it directly to the pan with the cauliflower puree. Do not drain the pasta, simply use a slotted spoon. The starches from the pasta water will help make the sauce creamier.
  • Mix the pasta and cauliflower puree, over low heat until the pasta is fully covered. If the sauce is too thick, you can add in a little more vegetable broth to thin it out if needed. Salt and pepper to taste.
  • Plate and serve.