Recipe: Sriracha-Cauliflower Mac ’n’ Cheeze

from The Veggie-Lover’s Sriracha Cookbook


  • 2 tablespoons coconut oil
  • 1 cup panko bread crumbs

Cheeze Sauce

  • 3/4 cup raw cashews, soaked in water for 2 hours
  • 1/4 cup raw sunflower seeds
  • 3/4 cup nutritional yeast
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons coconut oil
  • 1/2 small sweet onion, diced
  • 1/4 cup all-purpose flour
  • 2 cups unsweetened non-dairy milk
  • 3 tablespoons cornstarch
  • 1/4 cup sriracha

1 large head cauliflower, cut into small florets

Chopped fresh flat-leaf parsley for garnish




  1. Melt the coconut oil in a saucepan over medium heat.
  2. Gently stir in the panko.
  3. Turn off heat and let the crumbs soak up the oil.
  4. Preheat the oven to 450 F.
  5. Spritz a 2 quart casserole dish with oil.


  1. Drain the cashews and pulse in a food processor with sunflower seeds until finely ground.
  2. Add nutritional yeast, pepper, salt, mustard, and nutmeg and pulse until combined.
  3. Heat the coconut oil in a large saucepan over medium heat.
  4. Add the onion and sautee until softened.
  5. Whisk in the flour.  Cook 2-3 minutes, stirring contstantly to avoid lumps.
  6. In a small bowl, whisk together 1/2 cup of the non-dairy milk and the cornstarch.  Add to pan, stirring constantly.
  7. Whisk in the remaining non-dairy milk.
  8. Stir in the cashews and sriracha.
  9. Bring to a simmer, then immediately lower heat and cook, stirring occasionally, until mixture is creamy, about 5 minutes.
  10. Add salt and pepper to taste.
  11. Remove mixture from heat but cover to keep warm.


  1. Put 1/2 inch water in a saucepan and bring to a simmer.
  2. Add cauliflower and season lightly with salt and pepper.
  3. Cover and cook until just tender.  Drain well.
  4. Pat the cauliflower dry with a towel.
  5. Transfer cauliflower to the oiled casserole dish.
  6. Pour the sauce over the cauliflower and top with the panko.
  7. Bake 15-20 minutes, until topping is golden brown and sauce is bubbling.
  8. Remove from oven and cool 5 minutes.
  9. Serve garnished with parsley.

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