Cauliflower Mac and Cheese

This wholesome take on classic macaroni and cheese uses a creamy homemade sauce made with roasted cauliflower and carrots that will fulfill that comfort food craving.

  • 4-6 servings
  • 10 mins prep, 25 mins cook 35 mins total
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  • 4 cups chopped cauliflower (about ½ a large head)
  • ½ cup peeled and sliced carrots
  • 3 large cloves garlic, peeled but left whole
  • 2 tbsp olive oil
  • 1 ½ cups water
  • ½ cup raw cashews
  • ¼ cup organic sunflower oil
  • ¼ cup nutritional yeast
  • 1 ½ tsp sea salt
  • 1 tsp fresh lemon juice


  1. Preheat the oven to 425F.
  2. On a baking sheet, toss the cauliflower, carrots, and garlic with the olive oil. Arrange in a single layer and bake for 25 minutes, or until the cauliflower is soft.
  3. In a blender, combine the roasted vegetables with the water, cashews, sunflower oil, nutritional yeast, salt, and lemon juice. Blend on high until very smooth and creamy, about 2 minutes.
  4. Cook the pasta according to package directions. While the pasta is cooking, make the topping by combining the tortilla chips, garlic powder, salt, and pepper in a dry blender or mini food processor. Pulse into coarse crumbs.
  5. Once the pasta is cooked, drain and return pasta to the pot (off the heat). Add the sauce and toss to coat. Serve topped with tortilla chip topping.