Vegan Mac & Cheese

Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

Vegan ‘Mac & Cheese’ (gluten free too)


When you read the ingredients, you’ll realize this is not a recipe for actual macaroni and cheese. But I bet you’ll amazed how similar it tastes, though totally free of wheat and dairy. Just fresh veggies in a simple recipe you can throw together any night of the week. Yummy comfort food made with an unlikely pair: cauliflower and pumpkin.


Just prep the vegetables, pop them in the oven, and enjoy!







Vegan Mac and Cheese Recipe



1 onion- diced

1 head cauliflower- washed and chopped into small bites

1 small pumpkin- flesh cubed (approx 6 cups)

1 teaspoon salt

1/2 teaspoon black pepper

2 pinches nutmeg

Olive oil




Heat oven to 400F (200C).


Prepare the veggies. For the pumpkin, I cut it in half, scoop out the seeds, then cut off all of the shell. The remaining flesh gets cubed.



Place all of the ingredients in a large baking dish and toss with a generous amount of olive oil.


Roast in the hot oven for 45 minutes. You can give it a stir halfway through for even cooking.


Add additional salt and pepper to taste.


Enjoy straight up as a vegan macaroni and cheese bowl, or served with rice, gluten-free pasta, or regular pasta.