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Cauliflower Mac & Cheese

main meals | family food | meal prep

52g60045 mins5


This vegan Mac & Cheese cuts back on the pasta and brings in more veg with a winning mix of cashews, spices and nutritional yeast to achieve that creamy, comforting flavor. Therapy in a bowl after a tough day!


  • 1 Pouch Fullgreen Riced Cauliflower
  • 350g spiral pasta or macaroni
  • 250g cashews
  • 250ml vegetable stock + 200ml boiled water
  • 1/4 cup nutritional yeast
  • 2 tsps English mustard
  • 2 Tbsp Apple cider vinegar
  • 2 tsps onion powder
  • 1 large garlic clove
  • 1 tsp Salt
  • tsp pepper
  • Paprika - a generous pinch 
  • 1 Tbsp Olive oil
  • 1 1/2 cups Kale, chopped
  • 2 Tbsp vegan butter
  • 1/2 cup Breadcrumbs


  • Pre heat the oven to 190C
  • Add the cashews to bowl. Combine the stock and boiling water and pour over the cashews. Leave to soak for about 5 minutes. 
  • Cook the pasta according to packet instructions, minus 1 minute of cooking time. Meanwhile, make the sauce.  
  • Add the cashews and the stock they are soaking in to a blender, along with the nutritional yeast, paprika, mustard, vinegar, onion powder, garlic, salt, pepper and oil. Blend on a high speed until completely smooth.  
  • Drain the pasta when it is cooked. Put it back in the pan and add the kale, cauliflower rice and cashew sauce.  
  • Mix together so everything is covered in sauce then transfer to a baking dish. Melt the butter in a bowl, then add the breadcrumbs and mix.  
  • Cover the pasta with the breadcrumbs and sprinkle a little extra paprika on top. Bake for 10 - 15 minutes until the breadcrumbs start to brown. 
  • Serve with veggies or a leafy green salad and enjoy!

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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