Skinny Vegan Macaroni & Cheese

Satisfying, creamy, comforting, flavorful, whole wheat, and lightened up! This ultra creamy vegan macaroni and cheese is a new staple in our house!


 No, I really mean it. Healthy AND vegan macaroni and cheese.

Like mac and cheese that is healthy. Noodles with sauce that will secretly give you vegetables. Creamy sauce without boatloads of butter and flour. In fact, there is no butter or flour at all.

Favorite comfort food that packs a little nutrition. Bam! How about that for some healthy New Year’s resolutions??

Backing it up, though. So mother nature finally decided to give us winter. We had a 75 degree winter and I wanted it to be cold so bad that we actually had the fire place on inside. BUT, she decided to grant our winter wishes a little bit too late for Christmas. And now it’s just cold for no reason.

Well, it makes eating a warm bowl of mac and cheese next to fire that much more enjoyable, so I’ll take that.


I have seen healthy mac and cheese on the internet and I have seen vegan mac and cheese on the internet. I have also seen all the crazy variations and concoctions of macaroni and cheese stuffed with everything you could ever think of.

At the moment, I am not feeling crazy concoctions, so I’m giving it to you straight up, in all it’s plain creamy wonderfulness: Healthy Vegan Mac and Cheese. No need to fancify. Especially if you have gotten a cold like me with the sudden change in weather.

This healthy mac and cheese is perfect for times when you don’t want anything really far outside of the box. Like, literally, nothing too far from the powdered cheese noodle dinner that comes in a blue box. Just maybe a little healthier and homemade. And more vegetables and no butter. Bonus.



  • The secret ingredient is pureed cauliflower, and for a shortcut, purchase precut cauliflower at the grocery store.
  • If the sauce thickens too much, add a little bit of water or nondairy milk and stir over medium heat until smooth. Adjust seasoning again to taste.



So if I were to break it down, it would be this –> make the sauce, cook some noodles, combine the sauce and pasta, and be a happy mac and cheese eating person who still fits into a swimsuit. Because summer is coming and New Year’s resolutions are (hopefully) still valid.

Happy eating!

Skinny Vegan Macaroni & Cheese


12 ounces cauliflower florets, not frozen

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 teaspoons sea salt

1 pound brown rice penne or fusilli

2 cups almond milk

2 tablespoons lemon juice

Fresh ground black pepper

Chopped fresh Italian parsley for garnish


Preheat oven to 425 degrees and line a large rimmed baking sheet with foil.

Spread cauliflower, garlic, and onion on prepared baking sheet and drizzle with oil. Season with 1 teaspoon of the salt, roast for aboutt 30 minutes, or until cauliflower is fork tender, turning frequently with a spatula. Add more oil as needed.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and return to pot

Transfer roasted vegetables to a blender and add almond milk, lemon juice, and the remaining 1/2 teaspoon salt. Blend until very smooth. Adjust seasoning to taste, remove from blender, and toss with hot pasta. Season with pepper, and top with parsley. Serve immediately.