A serving of vegan mac and cheese sprinkled with green onion and coconut that's been flavoured with liquid smoke.
5 from 11 votes

Smoky Vegan Mac-n-Cheese

This easy, delicious vegan mac 'n' cheese is made with a creamy cauliflower and cashew based sauce.  It's topped with unsweetened shredded coconut that has been infused with smoke flavour.  A truly unique recipe from a fantastic recipe book, Great Vegan BBQ Without A Grill.
Acknowledgement: Excerpted from Great Vegan BBQ Without A Grill. Copyright © 2018 Linda and Alex Meyer. Published by Page Street Publishing Company . Reproduced by arrangement with the Publisher. All rights reserved.
Course Main Course
Cuisine American, Canadian
Keyword mac n cheese, cauliflower cashew sauce
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 servings
Author Dawn - Girl Heart Food


  • 1 cup unsweetened coconut flakes
  • 2 tbsp liquid smoke
  • 3 cups water
  • 1/2 head cauliflower -chopped into small florets
  • 1/2 cup raw cashews -soaked overnight in 1/2 cup water
  • 1 cup unsweetened almond milk
  • juice of half a lemon
  • 1 cup nutritional yeast
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb cavatappi noodles
  • 1 tbsp extra virgin olive oil
  • 1/2 cup breadcrumbs
  • 2 green onions -chopped


  • Preheat oven to 350 F and line a rimmed baking sheet with parchment paper.
  • Mix the coconut flakes with liquid smoke and spread them evenly on a lined baking sheet.  Bake the coconut for approximately 7 minutes, or until golden brown.  Remove them from the oven and then set aside.
  • Boil the water in a small pot.  Once boiling, add the cauliflower and boil for 15 minutes.  Drain the cooked cauliflower and place in a high-speed blender or food processor.  Drain and rinse the cashews, and add to the food processor with the almond milk and lemon juice, then blend on high until smooth and creamy.  Add the nutritional yeast, garlic, garlic powder, paprika, salt and pepper to the cashew crew and blend until well incorporated into the cashew-cauliflower mixture.  Set aside.
  • Cook the pasta according the package instructions.  Mix in the cashew-cauliflower mixture and pour into a baking dish.  Combine the olive oil and breadcrumbs together and sprinkle on top of the noodles.
  • Set the oven to broil, place the mac 'n' cheese on the top rack of the oven and broil for 5 to 10 minutes, or until the breadcrumbs turn golden brown.  Serve by topping the mac 'n' cheese with the coconut bacon and green onions.
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