What the heck is this?
So you want all the cozy, creamy, cheesy vibes of traditional cauliflower cheese but without the dairy? This recipe is about to blow your mind. We’re talking about tender cauliflower florets swimming in the most ridiculously creamy, cheesy sauce that happens to be completely plant-based. The secret weapons? Cashews for creaminess, nutritional yeast for that umami punch, and a few other tricks that create a sauce so good, my lactose-intolerant friend literally cried happy tears. I served this at Thanksgiving last year and watched my very skeptical uncle go back for thirds while muttering, “This can’t be vegan.” But it is, and it’s absolutely spectacular. Even the die-hard cheese lovers at the table were asking for the recipe.
Why You’ll Love This Recipe
- Creamy AF without any dairy — cashews are basically magic
- Actually tastes cheesy — nutritional yeast for the win
- Comfort food that won’t leave you sluggish — plant-based comfort hits different
- Impressive enough for company — but easy enough for Tuesday night
- Naturally gluten-free — just check your breadcrumbs if using
- Meal prep friendly — tastes even better the next day
- Won’t make you question your life choices — unlike some heavy dairy dishes
The Good Stuff You’ll Need
For the Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- Salt and pepper to taste
For the Cheese Sauce:
- 1 cup raw cashews, soaked for 2-4 hours (or 15 minutes in hot water)
- 1 1/2 cups unsweetened plant milk (oat or soy work best)
- 1/2 cup nutritional yeast
- 2 tbsp tapioca starch or cornstarch
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (for color)
- Pinch of nutmeg
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Salt to taste
Optional Upgrades:
- Fresh thyme or rosemary
- Caramelized onions
- Crispy fried shallots
- A splash of white wine in the sauce
Let’s Do This
Step 1: Prep Your Cauliflower
Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes until they’re tender and slightly golden on the edges. This step adds so much flavor — don’t skip it.
Step 2: Make That Magic Sauce
Drain your soaked cashews and add them to a high-speed blender with the plant milk, nutritional yeast, tapioca starch, lemon juice, vinegar, mustard, garlic, onion powder, salt, smoked paprika, turmeric, and nutmeg. Blend until completely smooth and creamy — we’re talking silky perfection here. This might take 2-3 minutes depending on your blender.
Step 3: Cook the Sauce
Pour the blended mixture into a saucepan and cook over medium heat, whisking constantly, until it thickens to a creamy cheese sauce consistency — about 5-7 minutes. It should coat the back of a spoon. Taste and adjust seasoning as needed.
Step 4: Combine and Transfer
Add the roasted cauliflower to the cheese sauce and stir gently to coat every piece. Transfer everything to a greased 9×13 inch baking dish.
Step 5: Crispy Topping Magic
Mix the panko breadcrumbs with olive oil, nutritional yeast, garlic powder, and a pinch of salt. Sprinkle this mixture evenly over the cauliflower and sauce.
Step 6: Bake to Golden Perfection
Bake for 20-25 minutes until the top is golden brown and the sauce is bubbly around the edges. Let it rest for 5-10 minutes before serving — this helps everything set up nicely.
Serving Suggestions
This works as a killer side dish for roasted vegetables, lentil loaf, or any plant-based main course. But honestly? It’s hearty enough to be the star of the show. Serve it with a crisp green salad and some crusty bread for a complete meal. Leftovers are incredible heated up the next day — the flavors just get better.
Switch It Up
Herb Garden: Add fresh thyme, rosemary, or sage to the sauce for extra flavor complexity.
Spicy Kick: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce.
Protein Boost: Stir in some cooked white beans or chickpeas for extra substance.
Veggie Loaded: Add some roasted broccoli, Brussels sprouts, or carrots along with the cauliflower.
Truffle Vibes: A few drops of truffle oil in the sauce makes this ridiculously fancy.
Crispy Onions: Top with fried shallots or crispy onions instead of breadcrumbs.
Make-Ahead Tips
You can assemble this entire dish a day ahead and just pop it in the oven when you’re ready. The sauce might thicken up in the fridge, so add a splash more plant milk if needed. You can also make just the cheese sauce ahead of time and store it in the fridge for up to a week — it’s great on pasta, steamed vegetables, or as a dip.
Questions People Actually Ask
Q: Do I really need to soak the cashews? A: If you have a high-speed blender, you can get away with hot water for 15 minutes. But soaking gives you the silkiest texture.
Q: Can I use a different nut? A: Cashews are really the best for creaminess, but blanched almonds work in a pinch. Sunflower seeds work for nut-free options.
Q: What if I don’t have nutritional yeast? A: Nutritional yeast is kind of essential for that cheesy flavor, but you can find it at most grocery stores now or order it online.
Q: Can I make this oil-free? A: Skip the oil on the cauliflower and use vegetable broth instead. For the topping, try crushed nuts or seeds.
Q: How do I know if the sauce is thick enough? A: It should coat the back of a spoon and not run off immediately. It’ll thicken more as it bakes.
Q: Can I freeze this? A: The sauce can get a bit grainy after freezing, but it’s still tasty. Better to freeze just the sauce separately.
Print
Vegan Cauliflower Cheese That’ll Make You Question Everything You Know About Comfort Food: Creamy, Cheesy, and Nobody Will Guess It’s Plant-Based
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
So you want all the cozy, creamy, cheesy vibes of traditional cauliflower cheese but without the dairy? This recipe is about to blow your mind. We’re talking about tender cauliflower florets swimming in the most ridiculously creamy, cheesy sauce that happens to be completely plant-based. The secret weapons? Cashews for creaminess, nutritional yeast for that umami punch, and a few other tricks that create a sauce so good, my lactose-intolerant friend literally cried happy tears. I served this at Thanksgiving last year and watched my very skeptical uncle go back for thirds while muttering, “This can’t be vegan.” But it is, and it’s absolutely spectacular. Even the die-hard cheese lovers at the table were asking for the recipe.
Ingredients
For the Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- Salt and pepper to taste
For the Cheese Sauce:
- 1 cup raw cashews, soaked for 2-4 hours (or 15 minutes in hot water)
- 1 1/2 cups unsweetened plant milk (oat or soy work best)
- 1/2 cup nutritional yeast
- 2 tbsp tapioca starch or cornstarch
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (for color)
- Pinch of nutmeg
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Salt to taste
Optional Upgrades:
- Fresh thyme or rosemary
- Caramelized onions
- Crispy fried shallots
- A splash of white wine in the sauce
Instructions
Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes until they’re tender and slightly golden on the edges. This step adds so much flavor — don’t skip it.
Drain your soaked cashews and add them to a high-speed blender with the plant milk, nutritional yeast, tapioca starch, lemon juice, vinegar, mustard, garlic, onion powder, salt, smoked paprika, turmeric, and nutmeg. Blend until completely smooth and creamy — we’re talking silky perfection here. This might take 2-3 minutes depending on your blender.
Pour the blended mixture into a saucepan and cook over medium heat, whisking constantly, until it thickens to a creamy cheese sauce consistency — about 5-7 minutes. It should coat the back of a spoon. Taste and adjust seasoning as needed.
Add the roasted cauliflower to the cheese sauce and stir gently to coat every piece. Transfer everything to a greased 9×13 inch baking dish.
Mix the panko breadcrumbs with olive oil, nutritional yeast, garlic powder, and a pinch of salt. Sprinkle this mixture evenly over the cauliflower and sauce.
Bake for 20-25 minutes until the top is golden brown and the sauce is bubbly around the edges. Let it rest for 5-10 minutes before serving — this helps everything set up nicely.
Notes
This works as a killer side dish for roasted vegetables, lentil loaf, or any plant-based main course. But honestly? It’s hearty enough to be the star of the show. Serve it with a crisp green salad and some crusty bread for a complete meal. Leftovers are incredible heated up the next day — the flavors just get better.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~220 kcal
- Fat: ~14g
- Carbohydrates: ~18g
- Protein: ~8g