Vegan Cauliflower Cheese
Creamy, golden cauliflower cheese with a blended cashew and nutritional yeast sauce. Make it ahead and freeze it for an easy Christmas side.
Servings: 6 people
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
What goes well with cauliflower cheese?
It is a classic side for a roast. Serve it with my Roast Parsnips, Rosemary Roast Potatoes or my Christmas Nut Roast.
What is the cheese sauce made of?
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.
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
Calories: 108kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g
https://healthylivingjames.co.uk/best-vegan-cauliflower-cheese/
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