This yummy cheese sauce is what grew out of a recipe I found online for vegan “Mac & Cheese”. Of course it contains neither mac nor cheese. But I was at the start of my vegan journey and craving comfort foods.

Although the finished meal of Not-Mac & Cheese was edible, it wasn’t delicious. That was due to the cauliflower that, in this case, was the substitute for said macaroni.

Cauliflower, however, is a crucial ingredient for the amazing sauce which, as previously noted, is not cheese. But it is yummy, thus its new moniker.

This recipe is for a basic serving. It might make it as a dip through a plate of crudities, or over a piping heat baked potato, bowl of rice or actual macaroni. But you’ll soon find yourself making another batch. I usually quadruple everything and make two huge batches. One goes in the fridge, the other in the freezer so we always have some available!

Ingredients (for one small batch)

½ cup cashews, soaked in hot water

1 cup very soft cooked cauliflower

3 tablespoons nutritional yeast*

1 tablespoon fresh lemon juice

1/2 teaspoon garlic powder

1/8 teaspoon turmeric

1 teaspoon sea salt

1/3 cup hot water (optional)

Put all of the ingredients into a food processor. Blend on high until smooth, adding hot water if needed. You want the final consistency to be thick but pourable.


Pour some over a plate of vegetables, rice, a baked potato or whatever form of macaroni you prefer. Even cauliflower!

*Nutritional yeast is a staple with vegan cooking. The link supplied above is the brand I’ve been using. It’s good quality and a good deal. (If you click on the link and purchase through them, I get a small commission from Amazon, but don’t feel compelled to purchase it here.)

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