The Creamiest Vegan Cauliflower & Cheese
Indulgent Yet Healthy
This creamy, oil-free mac & cheese swaps traditional ingredients for a velvety sauce made from cauliflower and butternut squash—packed with flavour, not guilt. Perfect as a comforting side or a clever way to sneak in more veggies, even the fussiest eaters will be asking for seconds!
Prep
15 mins
Cook
1 h
Total
1:15 h
Serves
4 ppl
Ingredients:
- 1 medium head of Cauliflower (around 1kg )
Cheesy sauce:
- 1/2 roasted Butternut Squash flesh (1 cup)
- 1/3 cup of raw Cashew nuts – soaked
- 1/2 cup of Nutritional Yeast
- 1 tsp of Garlic powder
- 1/2 tsp of Onion powder
- 1/2 tsp of Smoked Paprika
- 1/2 tsp of Mustard powder
- 1/2 tsp of freshly crack black Pepper
- 1 Tbsp Miso Paste
- 1 Tbsp of fresh Lemon juice
- 1 Cup of plant milk (a bit more if needed)
- 1/4 tsp of Chilli flakes (optional)
Crunchy Topping:
1/2 cup of panko Bread crumbs
2 Tbsp of Nutritional Yeast
1 tsp of Smoked Paprika
1 tsp of ground Garlic
freshly cracked black Pepper to taste
Instructions step by step:
Step 1 – Preheat your oven to 180°C (fan setting). Cut the butternut squash in half and scoop out the seeds. For a zero-waste option, you can dry and roast the seeds for a crunchy snack. Season the squash with a pinch of black pepper and place it flesh side down on a baking tray. Roast for 45-55 minutes, turning halfway through to ensure even cooking.
Step 2 – Meanwhile, cut the cauliflower into small florets. Bring a half-full pan of water to a boil and blanch the florets for 3-4 minutes. Don’t overcook them – you want them to stay slightly firm, as they’ll continue cooking and can get mushy quickly.
Step 3 – Remove the Cauliflower Florets from the heat and strain them immediately with a colander then pour them carefully in a large bowl.
Step 4 – Prepare the Crispy Topping In a small bowl, combine the crispy topping ingredients. Mix everything until well combined for an even, flavourful topping.
Step 5 – Take the Squash out of the oven and let it cool down until you can touch it. Scoop out the flesh with a spoon and discard the skin. It should come to around 1 cup.
Step 6 – In a high-speed blender, combine all the cheese ingredients and blend until smooth, scraping down the sides as needed. Adjust the seasoning: add more miso for umami, nutritional yeast for cheesiness, or lemon juice for acidity. If needed, add a splash of plant milk to reach your desired consistency.
Step 7 – Pour the cheese sauce over the Cauliflower florets and toss carefully until well combined and all the florets are coated.
Step 8 – Transfer the Cauliflower and cheese to a baking dish. Sprinkle the crispy breadcrumb topping evenly over the top.
Step 9 – Transfer the tray to the oven and bake for 25-30 minutes, until the topping is golden and crispy. Let it cool for 10-20 minutes to set, then slice and serve.
About this recipe:
As a Portuguese native, I didn’t grow up with Mac & Cheese, but my Canadian husband did. For him, Mac & Cheese is filled with nostalgic memories – cosy evenings, snow tapping on the windows, and a bowl of steaming, cheesy goodness. But let’s be honest, the classic version he remembers came from a box with processed cheese powder. I knew I had to upgrade this comfort dish into something more wholesome, nutritious, and of course, vegan and dairy-free.
This creamy vegan cheese sauce works wonders with wholewheat pasta, but I especially love pairing it with cauliflower, especially when it’s in season. The secret to achieving that perfect creamy, cheesy flavor is not holding back on the seasoning. Be sure to taste and adjust the sauce after blending – it will mellow after baking, so you want it flavorful. We like a hint of spice, so adding a sprinkle of chili flakes brings a gentle warmth that lingers.
Pro tip: Avoid overcooking the cauliflower! A quick blanching for 3-4 minutes keeps the florets firm yet tender. If you’re short on time, frozen or canned pumpkin purée can replace roasted squash, making this an easy, under 30-minute meal.
This dish always brings a smile to my husband’s face, and it’s an easy way to sneak in extra veggies and fibre, even for picky eaters. Mac & Cheese doesn’t have to be indulgent – it can be a nutritional powerhouse too. I hope your family enjoys it as much as we do!
About these Ingredients:
Butternut Squash: Any pumpkin or squash works, but I love butternut for its colour and mild flavour. If yours is pale, add a pinch of turmeric for brightness. Short on time? Use canned or frozen. It’s low in calories, high in fibre, and rich in nutrients that support heart, brain, and overall health.
Cashew Nuts: Soak raw cashews in cold water overnight—or in boiling water for 1 hour—then drain and rinse. They blend into a creamy, cheesy base and provide natural healthy fats, so there’s no need for processed oils or butters.
Nutritional Yeast: You can’t really substitute or omit this ingredient. Nutritional Yeast is the savoury, umami friend that elevates this cheesy sauce to a outstanding and gourmet sauce. Try to get unfortified good quality flakes but any “nooch” works well in this recipe.
Cauliflower: This nutrient-packed vegetable is rich in fibre and antioxidants. A great source of choline, which supports various body functions and helps prevent diseases, cauliflower is incredibly versatile and a healthy addition to any dish.
Miso Paste:
With its balanced saltiness, earthy depth, and subtle sweetness from fermentation, miso paste adds rich umami and complex savoury tones to the cheese sauce.
The Creamiest Vegan Cauliflower and Cheese
Equipment
- 1 High speed blender
- 1 Oven Dish 30X20 cm
Ingredients
- 1 medium head of Cauliflower around 1kg
Cheese sauce:
- 1/2 roasted Butternut Squash flesh 1 cup
- 1/3 cup of raw Cashew nuts soaked
- 1/2 cup of Nutritional Yeast
- 1 tsp of Garlic powder
- 1/2 tsp of Onion powder
- 1/2 tsp of Smoked Paprika
- 1/2 tsp of Mustard powder
- 1/2 tsp of freshly crack black Pepper
- 1 Tbsp Miso Paste
- 1 Tbsp of fresh Lemon juice
- 1 Cup of plant milk a bit more if needed
- 1/4 tsp of Chilly flakes optional
Topping ingredients:
- 1/2 cup of panko Bread crumbs
- 2 Tbsp of Nutritional Yeast
- 1 tsp of Smoked Paprika
- 1 tsp of ground Garlic
- freshly crack black Pepper to taste
Instructions
- Preheat your oven to 180°C (fan setting). Cut the butternut squash in half and scoop out the seeds. For a zero-waste option, you can dry and roast the seeds for a crunchy snack. Season the squash with a pinch of black pepper and place it flesh side down on a baking tray. Roast for 45-55 minutes, turning halfway through to ensure even cooking.
- Meanwhile, cut the cauliflower into small florets. Bring a half-full pan of water to a boil and blanch the florets for 3-4 minutes. Don’t overcook them – you want them to stay slightly firm, as they’ll continue cooking and can get mushy quickly.
- Remove the Cauliflower Florets from the heat and strain them immediately with a colander then pour them carefully in a large bowl.
- Prepare the Crispy Topping In a small bowl, combine the crispy topping ingredients. Mix everything until well combined for an even, flavourful topping.
- Take the Squash out of the oven and let it cool down until you can touch it. Scoop out the flesh with a spoon and discard the skin. It should come to around 1 cup.
- In a high-speed blender, combine all the cheese ingredients and blend until smooth, scraping down the sides as needed. Adjust the seasoning: add more miso for umami, nutritional yeast for cheesiness, or lemon juice for acidity. If needed, add a splash of plant milk to reach your desired consistency.
- Pour the cheese sauce over the Cauliflower florets and toss carefully until well combined and all the florets are coated.
- Transfer the Cauliflower and cheese to a baking dish. Sprinkle the crispy breadcrumb topping evenly over the top.
- Transfer the tray to the oven and bake for 25-30 minutes, until the topping is golden and crispy. Let it cool for 10-20 minutes to set, then slice and serve.
Notes
- protein pack |
- cauliflower |
- cheesy |
- oil free |
- butternut squash
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Butternut Squash Goodness
This recipe is absolutely delicious and has reintroduced butternut squash in a whole new way! I never thought of turning it into a creamy sauce, but now it’s the only way I want to eat it. Just pop it in your air fryer, and before you know it, you’ve got dinner ready for the whole family. Brilliant oh so tasty!