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using a large metal spoon to scoop a spoonful of vegan cauliflower cheese from a large baking dish.
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5 stars (11 ratings)

Vegan Cauliflower Cheese

This 6-ingredient Vegan Cauliflower Cheese is irresistible and made with roasted cauliflower, not boiled. The florets are smothered and baked with simple cheese sauce, giving you an indulgent and cheesy casserole.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: British-Inspired
Servings: 8 servings
Calories: 215kcal
Author: Nora Taylor

Ingredients

Roasted cauliflower

  • 2 pounds cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • few shakes ground black pepper

Cheese sauce

US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F and lightly grease a large rimmed pan (or line with parchment paper).
  • Place the cauliflower on the prepared pan, drizzle with olive oil, sprinkle with salt and pepper and toss gently in the pan.
  • Roast for 20-25 minutes until lightly golden brown. Once it's finished roasting, lower the heat to 350 degrees F.
  • While the cauliflower roasts, soak the cashews - Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Drain the cashews, discard the soaking water and add to a high powered blender along with the vegetable broth, milk, nutritional yeast and salt. Blend until very smooth.
  • Once the cauliflower has roasted, transfer it to a 9x13 inch baking dish. Pour the cheese sauce over the cauliflower and gently toss to coat.
  • Bake uncovered at 350 degrees F for 30 minutes, until the cheese sauce has thickened and is bubbly and golden. Place under broiler for a few minutes if desired for a deeper brown on top.
  • Sprinkle with parsley if desired and serve warm.

Notes

  1. Nut Free Option: Use 1 Recipe of my Nut Free Vegan Cheese Sauce instead of the cashew cheese. Or sub raw slivered almonds or sunflower seeds for the cashews.
  2. Leftovers will keep for 3-4 days in the refrigerator. I don't recommend freezing it as the cauliflower will be quite soggy. 
  3. Prep ahead of time: You can chop the cauliflower florets ahead of time, and make the cashew sauce. Store in the refrigerator for up to 3 days before roasting the cauliflower and baking the casserole.

Nutrition

Serving: 1of 8 servings | Calories: 215kcal | Carbohydrates: 15g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 747mg | Potassium: 590mg | Fiber: 4g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 2mg