If you’ve been searching for a delectable and comforting dairy-free twist on a classic dish, look no further than this Vegan Cauliflower Cheese Recipe. It beautifully transforms simple roasted cauliflower florets into a creamy, cheesy feast without a single drop of dairy. The magic is in roasting the cauliflower to develop that rich, nutty flavor, then smothering it in a luscious cashew-based cheese sauce that bakes into bubbly, golden perfection. Whether you’re a vegan, lactose-intolerant, or simply wanting to indulge in a healthier option, this dish delivers on all fronts with irresistible taste and texture.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, creating a perfect balance of creaminess, nuttiness, and that signature cheesy vibe. What’s amazing is just how straightforward these six simple ingredients are, yet they come together to make something truly spectacular.
- Cauliflower florets (2 pounds): The star of the dish, roasted to bring out a rich, slightly caramelized flavor with a tender bite.
- Olive oil (2 tablespoons): Adds a subtle fruity richness and helps to roast the cauliflower to a golden brown.
- Salt (1/2 teaspoon + 1 1/2 teaspoons): Enhances all the natural flavors and balances the cheesy sauce perfectly.
- Ground black pepper (few shakes): A gentle spice to complement the mild cauliflower and creamy sauce.
- Raw cashews (1 1/2 cups): Soaked and blended, they create the silky base for the vegan cheese sauce, delivering creaminess and body.
- Vegetable broth (1 cup): Adds depth and a subtle savory undertone to the cheese sauce that elevates flavor complexity.
- Unsweetened plant milk, soy recommended (1 cup): Keeps the sauce smooth and luscious while remaining completely plant-based.
- Nutritional yeast (1/2 cup): The magic ingredient that imparts that unmistakable cheesy flavor, plus a boost of nutrients.
How to Make Vegan Cauliflower Cheese Recipe
Step 1: Roast the Cauliflower
Begin by preheating your oven to 425 degrees Fahrenheit and greasing a large rimmed pan or lining it with parchment paper. Toss the cauliflower florets with olive oil, salt, and pepper, ensuring every piece is lightly coated. Spread them out on the pan and roast for about 20 to 25 minutes, until the edges turn a lovely golden brown and the texture is tender but still holds a bit of bite. This roasting step is key for building caramelized flavor that no boiled cauliflower could match.
Step 2: Prepare the Cashew Cheese Sauce
While your cauliflower roasts, soak the raw cashews in hot water for at least 5 minutes, or up to an hour if you have the time, to soften them for blending. Once softened, drain and discard the soaking water. Into a high-powered blender, add the soaked cashews, vegetable broth, unsweetened plant milk, nutritional yeast, and salt. Blend until the mixture becomes ultra-smooth and creamy. This sauce is silky and packed with cheesy umami from the nutritional yeast, making it the heart and soul of your casserole.
Step 3: Combine and Bake
Reduce your oven heat to 350 degrees Fahrenheit. Transfer the roasted cauliflower into a 9 by 13-inch baking dish and pour your luscious cashew cheese sauce over it. Gently toss until the florets are fully coated in creamy goodness. Bake uncovered for 30 minutes until the sauce thickens, bubbles up, and turns a gorgeous golden color. For that extra-toasty, irresistible finish, pop your dish under the broiler for a few minutes—just keep a close eye to prevent burning.
How to Serve Vegan Cauliflower Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of invigorating color and a mild herbaceous note that balances the richness beautifully. You could also try topping with a bit of smoked paprika for a subtle smoky kiss or a few crushed chili flakes if you like a touch of heat with your creamy bites.
Side Dishes
This Vegan Cauliflower Cheese Recipe pairs wonderfully with crisp green salads, steamed greens like kale or spinach, or even a side of herbed quinoa to keep things light while complementing the richness. For a cozy meal, crusty whole-grain bread to mop up every bit of cheesy sauce is always a winner.
Creative Ways to Present
Look beyond the casserole dish and try this as a hearty topping on baked potatoes or stuffed into warm pita pockets alongside some fresh veggies. It also makes a fantastic dip for crunchy roasted vegetable sticks or gluten-free crackers—a perfect centerpiece for game day or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers refrigerated in an airtight container for about 3 to 4 days. The flavors meld even more beautifully overnight, though the cauliflower will soften further, making for a comforting, casserole-like texture that’s perfect for quick reheating.
Freezing
This particular Vegan Cauliflower Cheese Recipe is best enjoyed fresh or refrigerated because freezing tends to make the cauliflower soggy and the sauce separate slightly. For optimum texture, stick to storing in the fridge and consume within a few days.
Reheating
Reheat gently in the oven at 350 degrees Fahrenheit until warmed through and bubbly again, which helps revive the lovely cheesy texture and prevents the dish from becoming mushy. Avoid microwaving if possible, as it can cause uneven heating and a less appealing consistency.
FAQs
Can I use other nuts instead of cashews for the cheese sauce?
Absolutely! While cashews offer a creamy texture and mild flavor that’s perfect here, you can swap in raw slivered almonds or sunflower seeds if you prefer a nut-free or different nut option. Just make sure to soak them sufficiently for blending.
Is nutritional yeast really necessary?
Yes, nutritional yeast is the secret to achieving that cheesy, umami-packed flavor in this vegan recipe. It also adds a boost of B vitamins and protein. If you don’t have it, the sauce may taste a bit flat, but you could try adding miso paste or vegan cheese alternatives for flavor support.
Can I make this recipe oil-free?
If you want to skip the olive oil, you can try roasting the cauliflower with a light misting of vegetable broth or water to prevent sticking, though the texture and flavor won’t be quite as caramelized as with the oil. The oil helps create that golden, crispy exterior.
How spicy is this dish?
This Vegan Cauliflower Cheese Recipe is not spicy at all, making it family-friendly and perfect for all taste buds. Feel free to add a pinch of chili flakes or your favorite seasonings if you prefer a little heat.
Can I prepare the components in advance?
Yes! You can chop the cauliflower and make the cashew cheese sauce up to three days ahead, storing both separately in the refrigerator. Then simply roast the cauliflower and bake together when ready to serve, saving you time on busy days.
Final Thoughts
This Vegan Cauliflower Cheese Recipe is truly a little gem that brings warmth and comfort to any table with minimal fuss and maximum flavor. I can’t wait for you to try it and share in the joy of a plant-based dish that’s indulgent, crowd-pleasing, and easy enough for a weeknight treat. Once you taste that golden, creamy goodness, it’s sure to become a beloved favorite in your recipe collection.
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Vegan Cauliflower Cheese Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This Vegan Cauliflower Cheese is a creamy, cheesy casserole made with roasted cauliflower and a rich cashew-based cheese sauce. Perfectly roasted and baked, it offers a comforting, indulgent plant-based side dish with only 6 simple ingredients.
Ingredients
Roasted Cauliflower
- 2 pounds cauliflower florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Few shakes ground black pepper
Cheese Sauce
- 1 1/2 cups raw cashews
- 1 cup vegetable broth
- 1 cup unsweetened plant milk (soy recommended)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
Instructions
- Preheat and Prepare Cauliflower: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking pan or line it with parchment paper. Place the cauliflower florets on the pan, drizzle with olive oil, sprinkle with salt and ground black pepper, and toss gently to coat evenly.
- Roast Cauliflower: Roast the cauliflower in the preheated oven for 20-25 minutes, until lightly golden brown and tender. After roasting, reduce the oven temperature to 350°F (175°C).
- Soak Cashews: While cauliflower roasts, bring 3-4 cups of water to a boil. Pour the hot water over the raw cashews in a bowl and let soak for at least 5 minutes, up to an hour, to soften.
- Prepare Cheese Sauce: Drain the soaked cashews and discard the soaking water. Add the cashews to a high-powered blender along with vegetable broth, unsweetened plant milk, nutritional yeast, and salt. Blend until the mixture is very smooth and creamy.
- Combine Cauliflower and Sauce: Transfer the roasted cauliflower to a 9×13 inch baking dish. Pour the cheese sauce over the cauliflower and gently toss to evenly coat all florets.
- Bake Casserole: Bake the cauliflower and cheese sauce uncovered at 350°F (175°C) for 30 minutes, until the sauce has thickened, is bubbly, and lightly golden. For a deeper browned top, optionally place under the broiler for a few minutes.
- Serve: Optionally sprinkle with fresh parsley and serve warm as a delicious and comforting vegan side dish or main.
Notes
- Nut Free Option: Substitute the cashew cheese sauce with a nut-free vegan cheese sauce recipe or swap cashews with raw slivered almonds or sunflower seeds.
- Storage: Leftovers keep refrigerated for 3-4 days. Freezing is not recommended as the cauliflower may become soggy.
- Prep Ahead: You can chop cauliflower and prepare the cashew cheese sauce in advance and store them separately in the fridge for up to 3 days before roasting and baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, Western
