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Plate of Vegan Caprese Mac and Cheese

Vegan Caprese Mac and Cheese

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 35 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 55 Minutes (+Rest Time)
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Diet: Vegan


Inspired by a classic combo, this healthy, delicious, and oil-free Vegan Caprese Mac and Cheese is the perfect comfort food the whole family will love!



Boil Ingredients:

  • 1 – [ 14.4 oz. bag ] frozen cauliflower florets *
  • 3 cups Russet potatoes, peeled, small dice (1/2-inch cubes)
  • 1/8 cup (raw) cashews

Sauce Ingredients:

  • ¼ cup unsweetened plain plant milk
  • ½ cup low-sodium vegetable broth *
  • ½ cup water
  • 1 to 2 Tablespoons distilled white vinegar
  • 1 ½ teaspoons ume plum vinegar *
  • ½ teaspoon Dijon mustard *
  • 2 Tablespoons reduced-sodium tamari *
  • 1/3 cup nutritional yeast (+/-) 

Sauce Herb/Spice Ingredients:

  • 2 Tablespoons dried minced onions
  • 1 teaspoon onion powder
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground mustard
  • ¾ to 1 ¼ teaspoon sea salt (+/-) *
  • Large pinch cayenne pepper * 

Pulse Herb Ingredients:

  • 1 to 1 ½ teaspoons dried basil
  • ½ teaspoon Italian Seasonings

Other Ingredients

  • 12 to 14 oz. GF elbow macaroni (or pasta of choice)
  • 1 – [ 14.5 oz. can ] petite diced tomatoes, drained and rinsed
  • Fresh basil *

Topping Ingredients:

  • 1/3 to ½ cup panko crumbs (or bread crumbs) *
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon sea salt (+/-) *


  1. Preheat the oven to 350 F.
  2. Place the Topping Ingredients into a small bowl, mix well, set aside.
  3. Place the Sauce Spice/Herb Ingredients into a small bowl, mix well, set aside.
  4. Cook macaroni according to package directions to al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  5. Place the frozen cauliflower florets, diced potatoes, and cashews into a medium stockpot, bring to a boil, gently boil until the potatoes and cauliflower are fork tender (about 10 to 15 minutes). Drain off the water, shake well to remove any lingering water, then place in a high-speed blender.
  6. Add all the Sauce Ingredients and Spice/Herb Ingredients into the high-speed blender with the cooked cauliflower, potatoes, and cashews. Blend on high until smooth and emulsified.
  7. Add the Pulse Herb Ingredients to the blender and pulse just to incorporate. Do not blend.
  8. Place the cooked pasta back into the stockpot, add the drained and rinsed tomatoes, then pour the sauce over top, mix well to combine. Pour the mixture into a casserole dish, then sprinkle the Topping over the top.
  9. Bake in a preheated 350 F oven for 20 minutes, switch to high-broil just to toast the top to a golden brown, then remove from the oven and allow to set for 5 minutes. Serve with a generous sprinkle of fresh basil.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  6