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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!
Table of Contents
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!
I added this recipe into my 10 gluten-free and vegan Christmas recipes roundup.
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?! If you have a cauliflower spare then try my Cauliflower Soup.
- 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 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp 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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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 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp 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 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp 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
Video
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
Amazing ! Been looking for a go to cheese sauce that’s easy and delicious. Will defo be using this again and again, thank u
Thanks 🙂
Very tasty meal and easy to prepare after a long day at work. I ate mine with a side green salad and my home made dressing of avocado oil, lemon juice and a dot of agave syrup.
Thanks for the recipe.
This was sublime! I had some waxy potato that needed using up so cooked that along with the cauliflower then poured over the sauce and topped with breadcrumbs mixed with nutritional yeast and garlic powder. Absolutely delicious!
Thank you Catherine 🙂
Fast, tastes amazing and I loved it!!! I had a big cauliflower so needed to double the sauce and it still could have been a bit more. Also found the stems needed to be cooked longer than the rest- it was still too hard while the rest was perfect.
Thank you Cathy 🙂
Great recipe but I added 2 garlic cloves and a squeeze of lemon in the blender and a little bit of dried herbs. Turned out very delicious. Will make again.
Excellent recipe. I also added a dash of worcester sauce and tobasco. Better than the tradition dish with cheese!
Thanks so much Lena 🙂
Really nice. The runny sauce thickens after cooking. A bit sweet for my liking I’ll definitely be doing it again but will add garlic or some vegan cheese in the sauce too.
Thank you James… oh and I’ve just received my Instant Versazone a/f on your recommendation (£100 Prime day) so thanks for that too
Thank Jani 🙂 enjoy the air fryer!!
This is superb. I tripled the sauce, used 2 caulis and a big handful of Brussel sprouts. The sauce just is the closest to a Cauli cheese sauce I have had since I went vegan 6 years ago. I topped it with some breadcrumbs. This is a side dish for Christmas dinner but quite frankly is going to steal the show! Half of it has been eaten by the gang already (Christmas Eve).
Thank you Vicky 🙂
I have made this recipe twice, once with cauliflower and once with broccoli. It is very good, I will make it again. I really like the fact that it uses less than a quarter of a cup of cashews which are fairly expensive. I used soy milk, which is higher in protein, so that’s what I use most of the time. Very tasty
Thanks Vicki 🙂 glad you loved the recipe!
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 🙂