🥦 Vegan Cauliflower Cheese (6 Ingredients)
Serves: 4–6
Prep time: 10 minutes
Cook time: 35 minutes
🧄 Ingredients
1 large head cauliflower – cut into bite-sized florets
1 ½ cups unsweetened plant milk (soy or oat work best for creaminess)
½ cup raw cashews – soaked in hot water 20 minutes and drained (or sub ½ cup soaked sunflower seeds for nut-free)
3 tbsp nutritional yeast
1 tbsp Dijon mustard (or yellow mustard for milder flavor)
1 tbsp cornstarch or arrowroot powder (for thickening)
Optional but recommended:
Salt and black pepper, to taste
Pinch of garlic powder or onion powder for extra flavor
2 tbsp breadcrumbs for topping (gluten-free if needed)
🔧 Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roast the cauliflower:
Toss florets with a drizzle of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, until tender and lightly golden.
Make the cheese sauce:
While cauliflower roasts, blend together:
Plant milk
Cashews
Nutritional yeast
Dijon mustard
Cornstarch
A pinch of salt and pepper
Blend until smooth and creamy.
Thicken the sauce:
Pour the blended sauce into a saucepan and cook over medium heat, whisking constantly for 4–5 minutes, until it thickens into a smooth, pourable cheese sauce. Taste and adjust seasoning.
Assemble:
Transfer roasted cauliflower to a baking dish (about 9×9 inches). Pour the cheese sauce evenly over the top, tossing gently to coat.
Sprinkle with breadcrumbs if using.
Bake:
Return to the oven and bake 10–15 minutes, until bubbly and golden on top.
Serve:
Let rest a few minutes, then serve warm — creamy, cheesy, and utterly comforting!
🌱 Tips
For a more “cheesy” flavor, add an extra tablespoon of nutritional yeast or a dash of miso paste.
Want it smoky? Add a sprinkle of smoked paprika.
Great as a side dish for vegan roasts or as a main over rice or pasta.