The Creamiest Vegan Cauliflower and Cheese
Looking for a vegan comfort food recipe that’s both indulgent and healthy? This Creamiest Vegan Cauliflower & Cheese will surprise you with its rich, velvety sauce that’s oil-free yet full of flavor. Made with wholesome ingredients like cauliflower and butternut squash, this dish delivers a nutritious punch while satisfying those cheesy cravings.
Whether you’re looking for a comforting side dish or a sneaky way to get more veggies and fiber into your meal, this vegan cauliflower and cheese recipe is the answer. Even picky eaters will be reaching for seconds!
- Prep 15 mins
- Cook 1h
- Total 1:15h Makes for 4 people
Ingredients
1 medium head of Cauliflower (around 1kg )
Cheesy ingredients:
- 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
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!
Instructions
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 the Ingredients
Cauliflower: This beautiful vegetable is super versatile, full of nutrients, fibre, and high in antioxidants. Cauliflower is a good source of choline, a nutrient many people are lacking. It is involved in many processes in the body and works to prevent several diseases.
Butternut Squash flesh: You can use any pumpkin or squash you have. I chose butternut squash for its color and mild flavor. If your pumpkin is pale, add a pinch of turmeric for a vibrant orange hue. If you’re short on time, canned or frozen pumpkin works too. Butternut squash is low in calories, high in fiber, and packed with vitamins, minerals, and antioxidants that support weight loss and may protect against cancer, heart disease, and mental decline.
Cashew nuts: Soak the raw Cashew nuts in cold water overnight or in boiling water for 1 hour. Rinse and drain before using. They add creaminess, structure, and the cheesy texture. Also, their oil adds some natural fat to the sauce without the need to use 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.
Miso Paste: It’s balanced between saltiness and depth with layers of complexity that come from the fermentation process and has hints of earthiness and a touch of sweetness. This adds umami, savoury and complex tones to our 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!