Vegan Cauliflower Cheese Recipe (Yes, Cheese!)

1st October 2017

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In my latest tinyletter (have I mentioned it enough yet?), I mentioned that I have some recipes for concerned relatives and scared mammies in the lead up to vegan Christmas dinner. Don’t come for me, it’s October I’m allowed to talk about it okay?

In our house, one of the many dishes at Christmas time is cauliflower. I’m not sure if this is normal, but either way it still spurred me on to write this recipe for vegan cauliflower cheese.

I have a few recipes that are cheesy, like my pizza and my enchiladas, and this is no different. I’m really enjoying experimenting with all the different vegan flavours. Nutritional yeast is a firm favourite for getting that cheesy nutty flavour and something that I, and most vegans, couldn’t do without.


If you’re enjoying the recipes so far, please do let me know. I have got a few photos from people of my recipes and honestly there’s no better feeling. For now, though, vegan cauliflower cheese:

Print Recipe
Vegan Cauliflower Cheese
vegan cauliflower cheese
Course Main Dish
Servings
Ingredients
For the cheese sauce:
  • 3 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp dairy free spread
  • 4 tbsp plain flour
  • 1 litre unsweetened plant milk I use cashew but any will do
  • 1 tbsp dark soy sauce
  • 2 tbsp Apple cider vinegar
  • 8 tbsp nutritional yeast
  • 1 tsp mustard
  • 1/2 tsp garlic powder optional
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
For the cauliflower cheese:
  • 1 large cauliflower, leaves and all 1 large one is about the same as 2 small
  • 200 grams vegan cheese optional, to top the cauliflower cheese
Course Main Dish
Servings
Ingredients
For the cheese sauce:
  • 3 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp dairy free spread
  • 4 tbsp plain flour
  • 1 litre unsweetened plant milk I use cashew but any will do
  • 1 tbsp dark soy sauce
  • 2 tbsp Apple cider vinegar
  • 8 tbsp nutritional yeast
  • 1 tsp mustard
  • 1/2 tsp garlic powder optional
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
For the cauliflower cheese:
  • 1 large cauliflower, leaves and all 1 large one is about the same as 2 small
  • 200 grams vegan cheese optional, to top the cauliflower cheese
vegan cauliflower cheese
Instructions
For the sauce:
  1. Preheat the oven to 200°C
  2. Add the olive to a saucepan on a low-medium heat.
  3. Add the onion and garlic to the saucepan and cook for 5-6 minutes until soft.
  4. Add the dairy free spread and allow to melt fully.
  5. Take off the heat, add the flour and stir until fully combined.
  6. Return to the heat and cook the flour mix for 2 minutes.
  7. Take off the heat.
  8. Very slowly add the plant milk, whisking as you add until all is added and fully combined.
  9. Return to the heat.
  10. Add the nutritional yeast, soy sauce, vinegar, mustard, garlic powder, sweet paprika, salt and pepper.
  11. Stir regularly for about 10 minutes until the sauce just starts to bubble and then remove from the heat.
For the cauliflower cheese:
  1. Break the cauliflower into florets and the leaves into bitesize chunks.
  2. Cook the cauliflower in a large saucepan with boiling water for 12 minutes.
  3. Drain the cauliflower and add to a casserole dish.
  4. Top with a generous about the vegan cheese if using.
  5. Put the cauliflower cheese in the preheated oven.
  6. Cook for 20 minutes until golden brown.

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