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dairy-free mac and cheese

dairy-free mac and cheese

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  • Bring 4 cups water to a boil in a large pot on high heat.
  • Add the pasta and cook until it is al dente or firm, following the package directions.
  • While the water is heating up for the pasta, steam the cauliflower in a steamer basket placed in a large pot filled with 1 or 2 cups boiling water for 5 to 7 minutes.
  • In a blender, process the nutritional yeast, lemon juice, tahini, cashews, dijon mustard, coconut oil, garlic and onion powder, cayenne, nut milk, sea salt, and pepper until smooth.
  • Grate the cauliflower by hand, or pulse in a food processor. [note: I added the steamed cauliflower to my blender]
  • Pour the mixture into a bowl with the cauliflower and pasta and stir.
  • Serve hot; store leftovers in the refrigerator for up to 3 days.
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