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This Vegan Cauliflower Cheese bakes whole cauliflower quarters, leaves and all, in a creamy, cheesy cashew sauce until golden. It takes about 25 minutes, serves 6 as a side and you can make it ahead and freeze it, which makes Christmas Day so much easier. It is lovely next to my Rosemary Roast Potatoes.
Vegan Cauliflower Cheese at a Glance
James's tipOnly simmer the cauliflower for 5 minutes and drain it really well. Overcooked cauliflower is what makes cauliflower cheese watery.
Key ingredients
- Cauliflower
- Cashews
- Nutritional yeast
- Almond milk
Why you'll love it
- Creamy, cheesy sauce made in a blender
- Make it ahead and freeze it before baking
- About 108 kcal a portion as a side
Quick summary
Cauliflower quarters, leaves and core left on, simmer for 5 minutes, then a blended sauce of cashews, almond milk, nutritional yeast, olive oil and Dijon mustard goes over the top. It bakes for 15 to 20 minutes until golden and serves 6 at about 108 kcal each.
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Why this recipe works
I have a dairy allergy, so a good cauliflower cheese was one of the things I missed most. This one is so rich and cheesy that nobody at the table notices there is no cheese in it. Whether it is for Christmas dinner or your weekly Sunday roast, the golden top and the smell coming out of the oven will win everyone over.
It is my favourite side with a roast, especially around Christmas, next to my Vegan Yorkshire Puddings (Gluten Free) and Smashed Brussels Sprouts. With just 7 simple ingredients, it is a dish you will make again and again.
You will find it in my 29 Vegan Christmas Recipes roundup.
Ingredients to make Vegan Cauliflower Cheese
- Cauliflower: One whole cauliflower, cut into quarters with the leaves and core left on. They add texture, colour and flavour, cut down on waste and make it look impressive. Spare cauliflower? Try my Cauliflower Soup, Cauliflower Curry or Bang Bang Cauliflower.
- Cashews: Soaked in hot water for 5 minutes, they blend into a smooth, creamy base for the sauce.
- Dijon Mustard: A teaspoon adds a little tang that cuts through the creamy sauce.
- Olive Oil: Adds richness to the sauce.
- Unsweetened Almond Milk: I find it works best here. I use Rude Health because it is quite thin.
- Nutritional Yeast: The hero ingredient. It gives the sauce its nutty, cheesy flavour. Find it in most supermarkets in the free from aisle.
- Salt and Pepper: A pinch of each in the sauce. Taste it before it goes over the cauliflower.
See recipe card for full information on ingredients and quantities.
Substitutions
- Dijon Mustard: Wholegrain mustard works too.
- Almond Milk: Any unsweetened plant milk, such as oat milk, works. Almond milk gave me the best results.
- Broccoli: Use a head of broccoli instead of cauliflower, or half and half. My Air Fryer Broccoli is another easy side.
- Nutritional Yeast: No nutritional yeast? Scatter 100g of grated vegan cheese over the top before baking.
- Cashews: For a nut free sauce, use 50g of sunflower seeds, soaked in boiling water for 10 minutes. The sauce is a little less creamy.
Variations
- Kid Friendly: Leave out the Dijon mustard for a milder sauce. Not a cauliflower fan? Stir the sauce through pasta instead, or make my Vegan Mac and Cheese.
- Crunchy Topping: Blitz a slice of gluten free bread with a tablespoon of nutritional yeast and a little fresh rosemary, then scatter it over before baking.
How to make Vegan Cauliflower Cheese
Step 1: Preheat the oven to 200°C fan (220°C conventional, gas 7). Cut the cauliflower into quarters, leaving the leaves and core on. Simmer in a large pan of boiling water for 5 minutes, then drain really well.
Step 2: Meanwhile, soak the cashews in hot water for 5 minutes, then drain. Blend them with the almond milk, nutritional yeast, olive oil, Dijon mustard, salt and pepper until smooth. Put the cauliflower in an ovenproof dish and pour the sauce over.
Step 3: Bake for 15 to 20 minutes, until golden and bubbling. It is a great one to bake alongside my Hasselback Potatoes.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once, in the oven or microwave, until piping hot all the way through. To get ahead for Christmas, make it up to the point where it goes in the oven, then freeze it in its dish for up to 3 months. Defrost in the fridge overnight and bake for 25 to 30 minutes, until golden and piping hot. Leftover cauliflower cheese is lovely stirred through my Broccoli Pasta.
Recipe FAQs
It is a classic side for a roast. Serve it with my Roast Parsnips and a Christmas Nut Roast for Christmas dinner.
Cashews, nutritional yeast and unsweetened almond milk, plus a little olive oil, Dijon mustard, salt and pepper, all blended until smooth.
Usually the cauliflower is overcooked or not drained well. Simmer it for just 5 minutes (less for a small cauliflower) and let it steam dry in the colander for a minute before the sauce goes on.
Yes, briefly. A 5 minute simmer softens the thick quarters so they cook through in the oven at the same time as the sauce turns golden.
Yes. Assemble it, then freeze it before baking for up to 3 months. Defrost in the fridge overnight and bake for 25 to 30 minutes, until golden and piping hot.
Scatter some grated vegan cheese over the top before baking for that 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
- Preheat the oven to 200°C fan (220°C conventional, gas 7). Cut the cauliflower into quarters, leaving the leaves and core on (less waste, more texture and flavour). Simmer in boiling water for 5 minutes, then drain really well.
- Meanwhile, soak the 50g cashews in hot water for 5 minutes. Drain, then add to a blender cup with the 200ml almond milk, 4 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper and blend until smooth.
- Put the drained cauliflower in a baking dish and pour over the cheesy sauce.
- Bake for 15 to 20 minutes, until golden and bubbling.
Video
Notes
Cashews, nutritional yeast and unsweetened almond milk, plus a little olive oil, Dijon mustard, salt and pepper. Why does it go watery?
Usually the cauliflower is overcooked or not drained well. Simmer for just 5 minutes (less for a small cauliflower) and drain really well. What if I don’t have any nutritional yeast? Scatter grated vegan cheese over the top before baking. To Store:
Keep in an airtight container in the fridge for up to 2 days. Reheat once until piping hot. To Freeze:
Assemble, then freeze before baking for up to 3 months. Defrost in the fridge overnight and bake for 25 to 30 minutes, until golden and piping hot.
Nutrition
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 🙂