Cauliflower Sun Dried Tomato Mac N “Cheese”

After a week of eating that didn’t include as many vegetables as I usually prefer to consume, I stopped by the market on a Saturday morning once I finished up at the gym. I figured it would be good to replenish my body with some highly nutritious produce and picked up some baby spinach and a head of cauliflower. When I arrived home, I was hungry for some comfort food, and knew that a salad or roasted veggie dish just wasn’t going to cut it. So I decided to get creative!

What kind of comfort food could I easily make with cauliflower? Mac and cheese is the quintessential comfort food, and cauliflower could be incorporated into a creamy vegan “cheese” sauce. I got to work and decided to dress this version up with some extra color and flavor by adding carrots and sun-dried tomatoes. It turned out to be zesty, creamy, and delicious!

To make the pasta a little bit healthier, I used Banza garbanzo bean spirals which are full of fiber and plant protein. As a final touch, I stirred in some handfuls of spinach which wilted nicely into the hot noodles and “cheese” sauce. This was a perfectly healthy lunch for a cool afternoon.


  • 1 head cauliflower cut into florets and cooked until soft (steam, microwave, roast in oven)
  • 1-2 large carrots peeled and cut into pieces, cooked until soft (can cook with cauliflower)
  • 2 cloves garlic, minced
  • 3 tablespoons lemon juice
  • 1-2 tsp salt
  • 2 tsp Dijon mustard
  • 6 tablespoons nutritional yeast
  • 4 sun dried tomatoes soaked in warm water until soft (can soak with cashews for 20-30 minutes)
  • 1/2 cup raw cashews soaked in warm water 20-30 minutes
  • 2 tsp onion powder
  • 2 tsp apple cider vinegar
  • 1 tsp spice (optional, I used sriracha powder, but can also use cayenne, red pepper flakes, or hot sauce to taste)
  • 1 5oz package fresh baby spinach

Can adjust salt, lemon, vinegar, spice to desired taste


  • Blend all ingredients in high speed blender until smooth
  • Adjust seasoning to taste
  • Mix in with 8 oz of cooked pasta (I used Banza garbanzo pasta spirals)
  • Stir in spinach (this should wilt in the warm pasta and cheese sauce). Can also substitute cooked broccoli florets and/or add green peas
  • There will be enough cheese sauce for 16 oz pasta. Can make 16 oz and double spinach if desired