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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.
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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
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!!