Recipe Notes:
The best vegan cauliflower cheese recipe EVER!!
Do you have cauliflower cheese with a roast or not? We always have in my household and it was also one of my fave parts of it (I’ve never liked gravy so this kinda took its place). Perfecting the perfect plant based cauliflower cheese was so needed for my vegan Sunday roasts with the family.
This vegan cauliflower cheese packs in some secret veggies AND tastes incredible! I make versions of these vegan cheese sauce all the time for so many things its so delicious!
Notes: I can never be bothered (or remember) to soak cashew nuts before I begin to cook so this recipe includes a handy hack for quick cooking. But, if you do plan ahead then you can of course pre-soak your cashews in some hot water a few hours before making this.
Vegan Cauliflower Cheeze
Time: 40 mins
Serves: 4
Ingredients
- 1 cup potatoes peeled and cubed
- 2 carrots peeled and chopped
- 1 cup cashews
- 1 &1/2 cup unsweetened plant based milk
- Cauliflower chopped to bite size pieces and steamed until softened a little.
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp vegan cheese (like Parmesan or mozzarella)
- Salt and pepper to taste
- Optional: breadcrumbs or ground flax seeds
Method:
- Preheat the oven to 180 °C
- Place the potatoes, carrots AND cashews (leave out the cashews if you pre-soaked them) in a saucepan & cover in water. Bring to the boil & then simmer until the veggies are cooked through.
- Strain the cooked veggies & place all of the ingredients (except cauliflower) into a high speed blender & blend into a smooth sauce.
- Arrange the cauliflower into a dish and pour the sauce over completely covering the cauliflower.
- At this point you can add bread crumbs or flax seeds to create a crispy top by covering the dish in a thin layer of crumbs / seeds.
- Bake the dish for 20 mins or until top goes golden. Check its piping hot all the way through before serving.