Introducing the BEST Vegan Cauliflower Cheese on the internet! Strong statement I know, but this is a recipe I have been struggling with for 2 years and I have finally nailed it! It’s incredibly simple to make, full of flavour and will totally impress your family and friends. If you yourself are gluten free, dairy free or vegan or hosting a guest this Christmas who is, then this is the perfect side to impress. Trust me, you’re going to love it!
Recipe Difficulty – Easy!
If you suffer with a dairy allergy like myself then you have probably missed a good Cauliflower Cheese. This Vegan Cauliflower Cheese is so rich in flavour I don’t think anyone will notice that it’s totally dairy and cheese free. Whether it be over Christmas or even your weekly Sunday roast, the golden baked colour and smell will have your guests drooling!
I was inspired to create this recipe as I missed the amazing flavours a cauliflower cheese brings to a roast especially around Christmas time. Plus, paired with my other roast and Christmas recipes such as my Vegan Yorkshire Puddings or my Crispy Smashed Brussels Sprouts, I can guarantee you won’t look back! Using such simple ingredients, you’ll be whipping up this super easy, comforting and family friendly dish time and time again!
Jump to:
Ingredients to make Vegan Cauliflower Cheese
- Cauliflower – I use the leaves and core in my recipe for a number of reasons; it reduces food waste, adds texture and flavour, increased nutrients, brings colour and makes it stand out and look impressive and finally it also speeds up the recipe! That’s a win all round surely?!
- Cashew Nuts – When blended these have a creamy, smooth texture that provide the base of the vegan cheese sauce
- Dijon Mustard – This provides a subtle amount of acidity that cuts through the creaminess of the sauce
- Olive Oil – Adds flavour and liquid to the creamy sauce
- Unsweetened Almond Milk – I have tried a number of different plant based milks and personally I think unsweetened almond milk works best in this recipe. I use the brand Rude Health as the milk is thinner.
- Nutritional Yeast – this is my hero ingredient for the recipe. It emulates the flavours cheese would normally provide. Its nutty, cheesy and tastes absolutely delicious! You can get it in most supermarkets now in the vegan or free from sections.
See recipe card for full information on ingredients and quantities.
Substitutions
- Dijon Mustard – Dijon Mustard could be substituted for any high quality whole grain mustard
- Unsweetened Almond Milk – this recipe would be made with any other plant milk e.g. oat milk, however I have personally had the best results with unsweetened almond milk.
- Cauliflower – If you don’t have a cauliflower, this recipe would also work with a broccoli head too!
- Nutritional Yeast – You could swap this for 100g grated cheese added on top of the cauliflower before baking for that “cheesy” flavour.
Variations
- Kid-Friendly – this is a great family friendly recipe that I’m sure the kids will enjoy. However, if you wanted to make it extra kid friendly, you could remove or reduce the quantity of Dijon Mustard. This would limit the subtle acidity in the recipe. If you have a child that doesn’t like cauliflower altogether, you could make this cheese sauce and add it to either another vegetable such as broccoli or even mix it with some pasta and have it has a cheesy pasta sauce!
- Deluxe – This recipe is already at its A-game! It looks incredibly impressive with the leaves running through the cheesy sauce. If you wanted to take this to the next level you could blend some gluten free bread with nutritional yeast and herbs such as rosemary to create a crumb. Sprinkle the crumb onto of the cauliflower cheese for a crunch on top and it will be sure to impress you guests!
How to make Vegan Cauliflower Cheese
Step 1: Firstly, pre heat your oven to 200C / 390F then simply slice the cauliflower into 4 chunks. No no need to remove the leaves or core (this reduces food waste and it adds texture and flavour to the recipe). Place the cauliflower into boiling water and simmer for 5 minutes.
Step 2: Meanwhile soak the 50g cashews in hot water for 5 minutes. Drain the cashews, add to a blender cup along with 200ml almond milk, 4 tablespoon nutritional yeast, 1 tablespoon olive oil, 1 teaspoon dijon mustard, salt and pepper and blend until smooth. Drain the cauliflower and place into a baking dish or skillet pan and pour over the cheesy sauce.
Step 3: Finally, place in the oven for 15-20 minutes at 200C/390F until golden
Leftovers
You can store leftovers in an airtight container in the fridge for up to 3 days. Alternatively you can also freeze this recipe, perfect if you wanted to save time and plan ahead for Christmas Day. To freeze, simply follow the recipe up until the point where the dish goes in the oven. Instead of popping in the oven, place in the freezer instead. To cook, allow to fully defrost and then cook for 20-25 minutes or until the top is lovely and golden.
Recipe FAQs
Cauliflower cheese is the perfect side dish or a fantastic addition to a roast! Paired with my Mustard and Maple Glazed Parsnips, Rosemary Roast Potatoes or my Christmas Nut Roast I can guarantee you won’t look back!
The Vegan Cheese Sauce is made from cashews, nutritional yeast and unsweetened almond milk (plus a glug of olive oil and a pinch of salt and pepper)
This can happen if you overcook the cauliflower. I have suggested simmering your cauliflower for 5 minutes based on an average sized cauliflower. If you are following this recipe and have a smaller cauliflower, reduce time you boil the cauliflower
Yes this recipe can be frozen. Simply follow the recipe and at the point of popping in the oven, pop in the freezer instead. To cook, allow the vegan cauliflower cheese to fully defrost before putting in the oven for 20-25 minutes or until the top is a lovely golden colour.
Fear not, you could top this recipe with some vegan cheese before baking for that lovely cheesy flavour!
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Tried this Vegan Cauliflower Cheese recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Vegan Cauliflower Cheese
Ingredients
- 1 cauliflower
- 50 g cashews soaked for 5 minutes in hot water
- 200 ml unsweetened almond milk (I use rude health as it's quite thin)
- 4 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- Pinch salt & pepper
Instructions
- Pre-heat your oven to 200C / 390F. Slice the cauliflower into large quarters, no need to remove the leaves or core (reduces food waste and it adds texture and flavour). Place the cauliflower into boiling water and simmer for 5 minutes
- Meanwhile soak the 50g cashews in hot water for 5 minutes. Drain the cashews, add to a blender cup along with 200ml almond milk, 4 tablespoon nutritional yeast, 1 tablespoon olive oil, 1 teaspoon dijon mustard, salt and pepper and blend until smooth
- Drain the cauliflower and place into a baking dish or skillet pan and pour over the cheesy sauce
- Place in the oven for 15-20 minutes at 200C / 390F or until golden
Notes
The Vegan Cheese Sauce is made from cashews, nutritional yeast and unsweetened almond milk (plus a glug of olive oil and a pinch of salt and pepper) Why does my Vegan Cauliflower Cheese go watery?
This can happen if you overcook the cauliflower. I have suggested simmering your cauliflower for 5 minutes based on an average sized cauliflower. If you are following this recipe and have a smaller cauliflower, reduce time you boil the cauliflower What if I don’t have any nutritional yeast? Fear not, you could top this recipe with some vegan cheese before baking for that lovely cheesy flavour! Can I freeze this recipe?
Yes this recipe can be frozen. Simply follow the recipe and at the point of popping in the oven, pop in the freezer instead. To cook, allow the vegan cauliflower cheese to fully defrost before putting in the oven for 20-25 minutes or until the top is a lovely golden colour.
Nutrition
Please note that Nutrition information is a rough estimate
I made this and thought it was delicious and very easy to make. I liked using all of the cauliflower instead of discarding the core and leaves. They’re edible, so why not eat them?
Thank you Hazel 🙂
I have very limited recipes for cauliflower so this one was very intriguing to me. I made it tonight and it is amazing. Super simple to make and absolutely delicious. Although I didn’t serve it as the main course it certainly would be perfect for that. You got your vegetable and your protein in the cauliflower and some soy milk. What could be better than that. The leftover is definitely going to be my lunch for tomorrow. For a non-trained Sue developer you do an amazing job. You just have a knack for creating amazing food. Thank you from my tummy.
Incredible. The best
I added a wee bit lemon juice and used English mustard instead of Dijon
Grated smoked Applewood vegan cheese over it to melt- You could use smoked paprika and mature vegan cheddar though
Im 4 months diary free due to my son having a cows milk protein allergy and cauliflower cheese has been greatly missed as it’s one of my ultimate favourites. I made this for my family at Christmas and it’s safe to say we all actually preferred this to normal cauliflower cheese the texture the taste everything amazing. I used cashew milk as that’s what I use day to day instead of almond. Can’t wait to make it again and again and again
Hi there,
My 3 year old son is allergic to dairy, gluten and tree nuts.
Is there an alternative to the cashews?
Thanks
Jo
This was fantastic, second Christmas making this now! We never have nutritional yeast so instead I use the bisto curry sauce granules and I have to say it kicks in with a great flavour
Made this tonight. Absolutely amazing!
Glad you enjoyed it Claire 🙂
Love this recipe but last time I used too much cashew can you tell me is 50g cashews = 1/4 cup?
Hey Lita, no I would say 50g cashews is more like roughly 1/2 cup.
Fabbo recipe, thanks. Love the fact that it’s so simple. Will definitely make this one of my staples.
Really good – I added some garlic, lemon juice and miso paste as I like strong flavours and it worked (for me!). I also used soya milk as that was all I had. Love that I can now have a “cheese” sauce even though I no longer eat dairy. Thank you.
So pleased to hear that Clare 🙂
Absolute perfection! My family have been vegan for 2 years now and I love it when I find an old favourite veganised so well. I like the fact that it uses clean ingredients and is healthy too. Thank you so much. The kids devoured it and it’s on monthly rotation in our house
LOVE this 🙂 so pleased you all enjoyed!!
Flawless dish. So easy to make and delicious every time!
I am not vegan, but am trying to cut down on dairy. Tried this recipe today and it was delicious! I did cheat and had already baked some cauliflower in tumeric and cumin seasoning the day before, so just added the sauce to that and loved it.
Will definitely be making this on the regular. Thank you.
Thanks Holly 🙂 so pleased you enjoyed it and will make it again!
James. What type of olive oil please.
Is it the darker EVOO 9ne or the lighter cooking one? Thank you
Hey Elizabeth, either will work just use what you have 🙂
Really great and delicious. We made this on Sunday and the sauce was thick (I put too much cashew, about 80g, it was the last of a pack!) which I loved, but my partner wanted more sauce so we’re making it again, and I’m sure will keep coming back to it.
Hey James I want to make this recipe today, can I use either soy milk or oat milk as that’s what I have at the moment. Thanks
Hey Ann, absolutely! Any milk will work 🙂 enjoy
Brilliant recipe!! It tasted great! The cheese sauce was easy to make too and it was really creamy!! I used dried yeast and sprinkle the cheese on top and baked!
Yummy,yummy!
Hi Clare, so pleased you enjoyed the recipe 🙂
Is there anything I can use in place of Yeast, as I am intolerant to it?
Hey Cheryl, it’s what helps to add a cheesy flavour but you can leave it out. Maybe add grated cheese when baking
Hey James
Wow, this recipe looks amazing.
I have heaps of soy milk that needs to be finished but I don’t want to eat it all today. If I’ll make this sauce, is it possible to freeze it?
Or do you have a tip to use your soymilk before it turns bad and freeze it?
thanks a lot
E.
Hey Ellen, I haven’t frozen the sauce myself but I don’t see why it wouldn’t work just fine 🙂
Made this today for a friend who cannot have dairy.
Thankfully the sauce thickens significantly whilst cooking. It is utterly delicious and surprisingly ‘cheesy’. I can’t wait to make it for all my nearest and dearest. I used 2 caulis and triple the recipe just to be gluttonous.
Thanks Lou 🙂 glad you both enjoyed!
I finally tried this recipe and love it. There’s something comforting about this lovely creamy, cheesy sauce. Next time I will kick up the flavour a notch by adding some hot sauce and I like the idea of adding leeks but not sure how best to do it. Looking forward to trying it with macaroni too.
I really want to try this but I’m intolerant to yeast.. Can I skip this part or add something else?
Hey Hayley, I would suggest adding grated vegan cheese to the mix instead (maybe a small handful?) let me know how you get on.
I made this for the first time the other day – I will never make a cauli cheese any other way! Thanks James – going to try lots of your other recipes!
Thank you Tamsin 🙂
Absolutely love this recipe. Have really missed cauliflower cheese since turning vegan from vegetarian….loving this!
Thank you Paula 🙂 so pleased you enjoyed it!
This was absolutely delicious I added some garlic to my sauce and sprinkled vegan cheese on top, I may double the sauce next time as it absorbed quite a lot.. thanks for an awesome recipe
Thank you Lea, so pleased you enjoyed it 🙂
Excellent vegan cauliflower cheese! We added leeks, because cheesy leeks are awesome, and it was really delicious. The ‘cheese sauce’ tastes good before cooked in the oven, but soooo much better afterwards. My mum and I adopted a vegan diet about 4 months ago (from vegetarians), and we both loved this recipe. It’s better than using vegan cheese bought from the supermarket, and healthier too. The meat eater at the table also loved it, and so did my 1 year old.
I will reccommend this to other people for sure.
Hey Olivia, So pleased to hear you all enjoyed it! Thanks for sharing your feedback 🙂
Hi, have only just found you and am looking forward to trying your vegan recipes, They look so good and yet so quick to make.
Would almonds work instead of cashews for the sauce? Thanks for your great recipes, Sandy
Hey Sandy, thanks for following 🙂 Never tried it myself but give it a go. They may need soaking for longer in hot water to soften. Let me know how you get on!
This is an absolute game changer. Thanks so much for sharing, it’s amazeballs.
how much is 200 ml in cups
3/4 cup
Can you make the sauce without the oil?
Yes! Just add a splash more milk 🙂 let me know what you think.
How would you serve this? Would you serve it with a bunch of other cheese, bread, crackers, and fruit; like a cheese plate?
Hey Louis, I serve it as a side to a Christmas dinner or Sunday roast.
I’ve never heard of cauliflower cheese, but now I need to try it! Looking forward to this! So simple!
I have just made & eaten this. One word describes it. Wow.
It is so easy & tasty. Just go & make it you won’t regret it
Thank you Catherine 🙂 so pleased you enjoyed it!