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Vegan Cauliflower Cheese
5 from 3 votes

Vegan Cauliflower Cheese

This vegan cauliflower cheese is incredibly rich, savoury and easy to make. The cheesy sauce is made using cashews and potatoes, and it's perfect as a side dish or a cosy main course. You won't believe this meal is completely dairy-free!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 247 kcal
Course: Side Dish, Main Course
Cuisine: Vegan

Ingredients

  • 2 cups potato peeled and diced
  • 4 cups cauliflower florets
  • 1 ½ cups cashews soaked
  • 1 cup plant-based milk
  • ⅓ cup nutritional yeast
  • 1 tsp mustard
  • 1 tbsp cornstarch
  • 2 tbsp tamari
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 3 cloves garlic
  • 1 lemon juice of
  • 1 tbsp olive oil
  • 1 large red onion diced
  • ½ cup vegan cheese grated
  • ⅓ cup breadcrumbs

Instructions

    Cup of Yum
  1. Preheat the oven to 180 degrees C (350 F) and grease a casserole dish.
  2. Simmer the potatoes for 10-12 minutes, and steam the cauliflower for 7-8 minutes, until both are fork-tender.
  3. When the potatoes are cooked through, drain them and transfer to a blender or food processor together with cashews, plant based milk, nutritional yeast, mustard, cornstarch, tamari, paprika, garlic powder, cumin, garlic cloves and lemon juice. Blend until very smooth.
  4. Now, heat the olive oil in a large pan over a medium-high heat. Add the onion and cook for 5 minutes, until softened.
  5. Add the steamed cauliflower florets and the sauce, stirring for 2-3 minutes until the sauce thickens.
  6. Transfer the cauliflower to the casserole dish and add the breadcrumbs on top. Bake in the preheated oven for 25 minutes, until crispy and golden brown on top.

Notes

  • Instructions for storage and freezing
  • How to make ahead of time
  • Keep in the fridge in an airtight container for up to 3 days in an airtight container. Reheat in the microwave, or in the oven for around 10 minutes.
  • In order to freeze, allow to cool completely and then place in freezer bags. Keep in the freezer for up to 2 months. In order to reheat from frozen, place the frozen cauliflower in a casserole dish, add extra vegan cheese and place in the oven for 35-40 minutes.
  • You can cook the potatoes and cauliflower ahead of time as part of your meal prep routine, and keep them in the fridge in an airtight container for up to 4 days. Then, all you need is 5 minutes to make the sauce, assemble the casserole, and pop in the oven.
  • You can also assemble the casserole together with the sauce, wrap in cling film and keep in the fridge for up to 3 days. Then, simply bake it as instructed when ready to eat.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 23g (8%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 425mg (18%) Potassium 508mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 131IU (3%) Vitamin C 34mg (38%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 23g 8%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 3g 15%
Sodium 425mg 18%
Potassium 508mg 11%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 131IU 3%
Vitamin C 34mg 38%
Calcium 86mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.