Jamie Oliver Vegetarian Mac And Cauliflower Cheese

I remember the first time I tried this version of mac and cheese. It was one of those “I need comfort food but don’t want to feel gross after” nights. You know the ones. You’re halfway through rewatching Bake Off, wearing socks that don’t match, and you just want a bowl of something warm and gooey to eat with a spoon on the sofa. That’s when I gave this cauliflower mac a go—and I haven’t looked back.

This one’s not your mum’s cheddar bomb, but in the best way. The sauce is silky and savoury with a gentle kick from mustard and miso, and that nutritional yeast brings in that cheesy vibe without any actual cheese. It’s sneakily plant-based but so lush you won’t even care. And yes, there’s paprika on top because I’m a sucker for colour and a little drama.

Why You’ll Love It

• Creamy and cheesy without dairy — magic from cauliflower and cashews
• Proper weeknight material — quick-ish, one-pot vibes
• Kid-friendly but grown-up clever — hidden veg but bold flavour
• Leftovers reheat like a dream — fridge gold for lunches
• No weird fake cheese — all whole foods, no plasticky shreds
• It’s comfort food without the regret — you’ll feel full but not heavy

Ingredients

• 2 cups cauliflower florets — chopped small
• 2 tbsp coconut oil
• 1 shallot — finely chopped
• 2 garlic cloves — finely chopped
• 1 ½ cups unsweetened almond milk
• ¼ cup nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp white miso
• 1 tsp fine sea salt
• Pinch turmeric (optional, for that yellow glow)
• 1 cup cashews
• Pinch of pepper — for sprinkling
• Pinch of paprika (optional) — adds a nice finish
• 1 lb macaroni noodles

How to Make It

Get your water on:

Start by bringing a big pot of water to the boil. You’ll need it for the pasta. Don’t forget to salt it like the sea—it makes a difference.

Sauté the flavour base:

Melt the coconut oil in a deep skillet over medium heat. Add the shallot and garlic. Cook for about 5 minutes until everything smells amazing and the shallot’s soft and glassy.

Build the sauce:

Pour in the almond milk, then stir in the nutritional yeast, mustard, miso, sea salt, and turmeric if using. Whisk it all together gently as it starts to warm through. Looks a bit odd at this stage, but trust the process.

Simmer the cauliflower and cashews:

Add the cauliflower and cashews straight into the skillet. Pop a lid on and let it all simmer for about 15 minutes, or until the cauliflower’s basically melting. It should squish with a spoon easily.

Blend it up smooth:

Carefully transfer everything from the skillet to a blender (I use a tea towel around the lid because hot stuff and steam do not mix). Blend until super creamy and dreamy. Then pour it back into the skillet.

Pasta time:

While all that’s happening, boil your macaroni until just al dente. You don’t want it mushy—it’ll soak up more sauce later. Drain and toss it straight into the skillet with your golden cheese sauce.

Mix and finish:

Stir it all together until every noodle’s coated and saucy. Serve hot in bowls, with a little sprinkle of pepper and paprika if you like a bit of flair. I eat mine with a spoon. Don’t judge.

Common Mistakes and How to Dodge Them

Why is my sauce gritty?
You probably didn’t blend long enough. Use a high-speed blender and give it time to get silky.

The noodles are soggy — what happened?
Overcooked pasta is the enemy here. Take it off the heat when it still has bite.

My sauce tastes flat — how do I fix it?
Try a touch more mustard or salt. Or even a splash of lemon juice to lift it.

I ran out of almond milk — help?
Oat or soy milk works fine too. Just keep it unsweetened.

Storage and Reheating

Fridge: Keeps well for 4–5 days in a sealed container.

Freezer: Absolutely! Portion it out first and freeze for up to a month.

Microwave: Works great—just add a splash of milk before reheating so it stays creamy.

Oven: Reheat covered at 180°C for about 15–20 minutes. The top gets a little crusty in a good way.

Frequently Asked Questions

Can I make this gluten-free?
Yep! Just swap in your favourite gluten-free macaroni. Brown rice or lentil pasta works great.

Can I make this nut-free?
Try using sunflower seeds instead of cashews. Not exactly the same but close.

Can I prep the sauce ahead?
Absolutely. Make it a day in advance, keep it in the fridge, then just reheat and stir in cooked pasta when ready.

Can I bake it like a traditional mac and cheese?
Oh yes! Toss it all into a baking dish, sprinkle with breadcrumbs or extra paprika, and bake at 200°C for 15–20 mins for a crisp top.

Nutrition Facts (Per Serving):

• Calories: 475
• Fat: 16g
• Carbs: 68g
• Protein: 16g
• Sodium: 621mg
• Sugar: 5g