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.
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
-Soak the raw Cashew nuts in cold water overnight or in boiling water for 1 hour.
- 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.