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Crockpot Keto Cauliflower Mac and Cheese

Emily Carter
This vegan crockpot cauliflower mac and cheese blends tender cauliflower with a rich, dairy-free cheese sauce, slow-cooked to creamy perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5 servings
Calories 280 kcal

Ingredients
  

  • 1 large head cauliflower chopped into florets (about 5 cups)
  • 1 cup raw cashews soaked for 2 hours or boiled for 15 minutes
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp mustard Dijon or yellow
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh parsley for garnish

Instructions
 

  • Place cauliflower florets and olive oil in the crockpot.
  • Cook on low for 3 hours until cauliflower is tender.
  • Meanwhile, blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, mustard, salt, and pepper until smooth and creamy.
  • Pour the cheese sauce over cooked cauliflower in the crockpot.
  • Stir gently to combine all ingredients.
  • Cook on low for another hour to meld flavors.
  • Garnish with fresh parsley before serving.

Notes

Nutritional values (per serving):
  • Calories: 280
  • Total Fat: 18g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 6g
  • Protein: 10g
Vitamins and minerals (per serving):
  • Calcium: 15%
  • Iron: 18%
  • Vitamin C: 45%
  • Vitamin A: 12%
  • Magnesium: 10%
Additional notes/tips:
  • For extra zing, add a pinch of cayenne or smoked chili flakes.
  • Swap almond milk for coconut or oat milk if preferred.
  • Nutritional yeast is your vegan cheese MVP — don’t skip it!
  • Serve with steamed greens or keto-friendly bread.
  • Leftovers reheat beautifully, so double the recipe for next-day indulgence.
Need a keto-friendly dessert or snack to follow this? Just say the word!