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