Introducing the best vegan cauliflower cheese I’ve managed to create — after two years of testing, I finally nailed it. This recipe is straightforward, packed with flavour and perfect for anyone who is gluten-free, dairy-free or vegan. It’s an impressive side for a Sunday roast or holiday meal, and even guests who usually miss traditional cauliflower cheese won’t notice it’s completely free of dairy and cheese.
Recipe Difficulty – Easy!
Table of Contents
- Ingredients to make Vegan Cauliflower Cheese
- Substitutions
- Variations
- How to make Vegan Cauliflower Cheese
- Leftovers
- Recipe FAQs
- Vegan Cauliflower Cheese Recipe
This vegan cauliflower cheese delivers rich, savoury notes thanks to a creamy cashew base and nutritional yeast. It browns beautifully in the oven and makes a comforting, crowd-pleasing side. I often pair it with other roast favourites; it works especially well alongside roasted parsnips, rosemary potatoes or a nut roast.
Ingredients to make Vegan Cauliflower Cheese
- Cauliflower – I use the leaves and core to reduce waste, add texture and colour, and boost flavour. Leaving them on also speeds up prep.
- Cashew nuts – Soaked and blended, they create a smooth, creamy base for the sauce.
- Dijon mustard – Adds a touch of acidity that balances the creaminess.
- Olive oil – Adds richness and helps the sauce come together.
- Unsweetened almond milk – I recommend a thinner variety such as unsweetened almond milk for the right consistency.
- Nutritional yeast – The key ingredient for a nutty, cheesy flavour without dairy.
See the recipe card below for exact quantities.
Substitutions
- Dijon mustard – Substitute with a good quality wholegrain mustard if preferred.
- Almond milk – Any plant milk will work (oat, soy, etc.), though results may vary slightly.
- Cauliflower – Broccoli can be used instead if you prefer.
- Nutritional yeast – If you don’t have nutritional yeast, top the cauliflower with grated vegan cheese before baking for a similar flavour.
Variations
- Kid-friendly – Reduce or omit the Dijon mustard if you want a milder sauce for children. The sauce is also excellent with pasta as a vegan cheese sauce for picky eaters.
- Deluxe – For extra texture, make a crunchy topping by blending gluten-free bread crumbs with nutritional yeast and herbs, then sprinkle over before baking.
How to make Vegan Cauliflower Cheese
Step 1: Preheat the oven to 200°C (390°F). Cut the cauliflower into four large wedges, keeping the leaves and core. Simmer the cauliflower in boiling water for about 5 minutes.
Step 2: While the cauliflower simmers, soak 50g cashews in hot water for 5 minutes. Drain them, then blend with 200ml unsweetened almond milk, 4 tablespoons nutritional yeast, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until smooth. Drain the cauliflower, place it in a baking dish or skillet, and pour the sauce evenly over it.
Step 3: Bake at 200°C (390°F) for 15–20 minutes, or until the top is golden and bubbling.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, assemble the dish up to the point before baking and freeze. When ready to eat, thaw completely and bake for 20–25 minutes until golden.
Recipe FAQs
It’s an ideal side for a roast and pairs well with glazed parsnips, rosemary roast potatoes or a nut roast.
The sauce combines soaked cashews, nutritional yeast and unsweetened almond milk, with olive oil, mustard and seasoning for depth of flavour.
Overcooking the cauliflower can release too much moisture. Simmering for about 5 minutes is suggested for an average-sized head; reduce simmer time for smaller cauliflower.
Yes. Freeze the assembled dish before baking. Thaw fully, then bake until the top is golden.
Top with vegan cheese before baking to achieve a cheesy flavour if you don’t have nutritional yeast.
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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
- 4 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- Pinch of salt & pepper
Instructions
- Preheat your oven to 200°C (390°F). Slice the cauliflower into large quarters, keeping the leaves and core. Place into boiling water and simmer for 5 minutes.
- Soak 50g cashews in hot water for 5 minutes. Drain, then blend with 200ml almond milk, 4 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp Dijon mustard, and salt and pepper until smooth.
- Drain the cauliflower and place it in a baking dish or skillet. Pour the sauce over the cauliflower so it’s evenly coated.
- Bake at 200°C (390°F) for 15–20 minutes, or until the top is golden.
Notes
What goes well with cauliflower cheese?
It’s a classic roast-side dish and pairs well with glazed parsnips, roast potatoes and plant-based roasts.
What is the sauce made of?
Soaked cashews, nutritional yeast and unsweetened almond milk, with olive oil, mustard and seasoning.
Why might it go watery?
Overcooking the cauliflower releases excess moisture. Reduce simmering time for smaller heads.
Can I freeze it?
Yes — assemble and freeze before baking. Thaw fully and bake until golden.
No nutritional yeast?
Top with vegan cheese before baking for a cheesy finish.
Nutrition
Carbohydrates: 8 g |
Protein: 5 g |
Fat: 5 g |
Fiber: 4 g
