Crispy Brussel Sprout Vegan Mac & Cheese

Crispy Brussel Sprout Vegan Mac & Cheese


  • 1 cup cauliflower
  • 1 Spanish onion
  • 5-6 cloves garlic
  • 3 tbsp olive oil
  • 2 cups non-dairy milk
  • 2.5 heaping tablespoons vegan butter
  • 1/2 cup vegan cheddar cheese
  • 1/2 cup vegan mozzarella
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • Pasta of choice


  1. Chop up a head of cauliflower, removing the stem in the middle of the head. Cut up the little heads of into 2-3” chunks, plop onto a reusable baking mat, and bake at 400 degrees for 35-40 minutes
  2. Dice your onion and saute with a drizzle of olive oil for 5-8 minutes on medium heat, and add your cauliflower when it’s done baking.
  3. When this is done, probably another 5 minutes with both ingredients in the pan, toss into a high-speed blender or food processor with 2 tablespoons olive oil and 1/3 cup non-dairy milk.
  4. Let blend for at least five minutes.
  5. While this is blending, bring your pasta to a boil in heavily salted water.
  6. In the same big pot, you sauteed your onion/cauliflower mixture in, saute 5-6 diced cloves of garlic with a tablespoon of olive oil.
  7. Remove and drain your pasta.
  8. Add the pasta to the cheese sauce and let it finish cooking in there.

Recipe and Image contributed by @chickpea_and_herb


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