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Vegan Sriracha Mac & Cheese (with Cauliflower Sauce!)

Vegan Sriracha Mac & Cheese (with Cauliflower Sauce!)

Full of Plants
This spiced up version of Mac & Cheese is cheesy, spicy, garlicky, and sooo creamy! Vegan, dairy-free, and cashew-free!
4 from 2 votes
Course Main Course
Servings 3
Calories 323 kcal


  • 3 cups cauliflower florets
  • 1 medium carrot peeled and sliced
  • 1/3 cup water
  • 3 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tbsp apple cider vinegar
  • 3 tbsp sriracha
  • 1 tbsp vegan butter
  • 1 tbsp coconut sugar
  • 1/8 tsp salt adjust to taste
  • 1 clove of garlic
  • 1 cube fermented tofu (chao) optional
  • 1 cup dry macaroni pasta
  • 1/4 cup chopped green onions for serving

Tahini Drizzle

  • 1/4 cup vegan yogurt
  • 2 tbsp tahini
  • 1 clove of garlic
  • 1 tbsp water
  • 1/8 tsp salt


  • Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and sliced carrots and boil for 15-20 minutes, or until tender. Drain and let it cool for 10-15 minutes.
  • Transfer to a high-speed blender. Add the water, nutritional yeast, onion powder, apple cider vinegar, sriracha, vegan butter, coconut sugar, salt, garlic, and fermented tofu if using. Blend until smooth. Taste and adjust saltiness and spiciness to your liking.
  • Bring a medium saucepan of salted water to a boil. Once boiling, add the macaroni and cook until tender, according to the package instructions. Drain the macaroni and add them back to the saucepan. Pour in the sriracha sauce and stir to coat. Heat over medium heat for 3-5 minutes, just to reheat the sauce.
  • Serve warm with a drizzle of the tahini sauce and chopped green onions!

Tahini Drizzle

  • Whisk together all the ingredients in a small bowl until fully combined.


Serving: 1servingCalories: 323kcalCarbohydrates: 56.3gProtein: 15.9gFat: 5.8gFiber: 9gSugar: 13.7g
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