Few comfort foods match the broad appeal of Mac and Cheese.  A lunch staple for many, the dish is universally loved by adults and children alike.  The challenge is finding a vegan version of mac and cheese that is equally loved.  With this recipe, I set out to recreate the creamy richness of the traditional mac and cheese, but reimagined with a super-healthy cauliflower sauce and brown rice shell pasta.  The result is satisfying, dairy-free comfort food that packs flavor and warmth.

Try it and never feel guilty of serving your family mac and cheese again!


Prep time:

Servings: 4


  • 2 cups cauliflower florets
  • 1/3 cup white onion chopped
  • 2 garlic cloves chopped
  • 1/2 cup "So Delicious" coconut milk
  • 1/2 cup reserved water (from cauliflower)
  • 1 tbsp nutritional yeast
  • 1 tbsp cashews soaked overnight
  • 2 tsp olive oil
  • 1/4 tsp sea salt plus more to taste
  • 1/4 tsp crushed black pepper
  • 1/4 nutmeg
  • 2 cups brown rice shell pasta


  • Boil the cauliflower florets in 2 cups water until tender. Save the remaining water.
  • Boil the pasta until cooked. Drain it and set aside.
  • Heat 2 tsp oil in a non stick pan.
  • Add the garlic and onion, then sauté for approximately a minute until the onion is transparent.
  • Add the cooked cauliflower to the pan.
  • Sprinkle it with salt and pepper
  • Transfer the mixture to the Vitamix blender.
  • Add coconut milk, reserved water, nutritional yeast, and soaked cashews. Blend until smooth.
  • Pour the sauce in the pan and heat. Add the boiled pasta and nutmeg. Check for additional salt and pepper.
  • Garnish with red chili flakes and chopped parsley.