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
