There are many different ways to prepare vegan cheese, so I am experimenting and trying different options. At the moment I have to admit that the vegan cheese made from potatoes is my favorite but the good thing about this fat-free vegan macaroni and cheese recipe is that it is much lighter, since it does not have oil or nuts.

This time I used cauliflower to give the sauce more body and it is delicious. If you are on a diet, you have to try this cheese and if not, too! You can use it to make pizzas, as a dip to dip nachos or in any other way you can imagine.



  • 240 g de pasta sin gluten (8.5 onzas)
  • 2 y 1/2 tazas de coliflor (450 g)
  • 1/2 taza de agua (125 ml)
  • 2 cucharaditas de ajo en polvo
  • 2 cucharaditas de cebolla en polvo
  • 1/4 taza de levadura nutricional o levadura de cerveza (16 g)
  • 1 cucharada de zumo de limón
  • 2 cucharadas de salsa de soja
  • 1/4 cucharadita de cúrcuma


  1. Cook pasta according to package instructions .
  2. Meanwhile, steam cauliflower or cook cauliflower in plenty of boiling water until tender (about 10 to 15 minutes).
  3. Put the cauliflower into a blender along with the rest of the ingredients and blend until well combined. Add salt if it seems bland.
  4. Toss the pasta with the sauce in a pot or pan or directly on the plate.
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