Vegan Cheesy Cauliflower Casserole – Comfort Food Made Plant-Based

This Vegan Cheesy Cauliflower Casserole is warm, creamy, and surprisingly rich without any dairy. It’s the kind of dish that makes weeknights feel special and holidays feel easier. Think tender cauliflower tucked into a silky, savory cheese-style sauce, topped with a golden, crunchy finish.

It’s simple to make, budget-friendly, and satisfying enough to please vegans and non-vegans. Make it as a side or turn it into a main with a few add-ins—either way, it’s a crowd-pleaser.

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Vegan Cheesy Cauliflower Casserole - Comfort Food Made Plant-Based

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• Cauliflower: One large head (about 2 pounds), cut into bite-size florets.
• Raw cashews: 1 cup, soaked for at least 20 minutes (or overnight for best creaminess).
• Unsweetened plant milk: 1 1/2 cups (almond, soy, or oat).Choose neutral flavors.
• Nutritional yeast: 1/3 cup for cheesy flavor.
• Olive oil or vegan butter: 2 tablespoons for richness.
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder in a pinch).
• Onion powder: 1 teaspoon.
• Mellow miso or Dijon mustard: 1 tablespoon (adds umami and tang).
• Lemon juice: 1–2 tablespoons to balance the richness.
• Tapioca starch or cornstarch: 2 tablespoons to thicken the sauce.
• Salt and pepper: To taste.
• Smoked paprika or regular paprika: 1/2 teaspoon for color and subtle warmth.
• Breadcrumb topping: 1 cup panko or gluten-free crumbs mixed with 1–2 tablespoons olive oil.
• Optional additions: 1/2 cup vegan shredded cheese, 1/4 teaspoon turmeric for color, chopped chives or parsley for garnish.

Instructions

• Prep and preheat: Heat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole.
• Soak the cashews: Cover cashews with hot water and soak for 20–30 minutes. Drain well.If you’ve soaked overnight, just drain.
• Par-cook the cauliflower: Steam or boil florets for 5–6 minutes until just fork-tender. They should still have some bite. Drain and pat dry to avoid watery sauce.
• Blend the sauce: In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, olive oil or vegan butter, garlic, onion powder, miso or Dijon, lemon juice, starch, paprika, salt, and pepper.Blend until completely smooth and velvety. Taste and adjust lemon, salt, or nutritional yeast as needed.
• Thicken on the stovetop (optional but recommended): Pour the blended sauce into a saucepan over medium heat. Stir constantly 3–4 minutes until it gently bubbles and thickens.This helps the casserole set nicely.
• Assemble: Add cauliflower to the baking dish. Pour the sauce over and toss to coat. If using, stir in vegan shredded cheese for extra gooeyness.
• Top it: Mix panko with olive oil and a pinch of salt and pepper.Sprinkle evenly over the casserole.
• Bake: Bake 18–22 minutes until bubbling around the edges and the top is golden. For extra color, broil 1–2 minutes at the end—watch closely.
• Finish and serve: Let it rest 5–10 minutes to set. Garnish with chopped chives or parsley.Serve warm.

Why This Recipe Works

This casserole delivers classic cheesy comfort using plant-based staples. A blend of soaked cashews, nutritional yeast, and plant milk creates a velvety sauce that clings to the cauliflower.

A touch of miso or Dijon adds depth, while lemon juice brightens the flavor. Baking brings everything together and adds that golden top. The result is cozy, creamy, and familiar—without heavy ingredients.

What You’ll Need

• Cauliflower: One large head (about 2 pounds), cut into bite-size florets.
• Raw cashews: 1 cup, soaked for at least 20 minutes (or overnight for best creaminess).
• Unsweetened plant milk: 1 1/2 cups (almond, soy, or oat).

  Choose neutral flavors.

• Nutritional yeast: 1/3 cup for cheesy flavor.
• Olive oil or vegan butter: 2 tablespoons for richness.
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder in a pinch).
• Onion powder: 1 teaspoon.
• Mellow miso or Dijon mustard: 1 tablespoon (adds umami and tang).
• Lemon juice: 1–2 tablespoons to balance the richness.
• Tapioca starch or cornstarch: 2 tablespoons to thicken the sauce.
• Salt and pepper: To taste.
• Smoked paprika or regular paprika: 1/2 teaspoon for color and subtle warmth.
• Breadcrumb topping: 1 cup panko or gluten-free crumbs mixed with 1–2 tablespoons olive oil.
• Optional additions: 1/2 cup vegan shredded cheese, 1/4 teaspoon turmeric for color, chopped chives or parsley for garnish.

How to Make It

1. Prep and preheat: Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar casserole.
2. Soak the cashews: Cover cashews with hot water and soak for 20–30 minutes. Drain well.

   If you’ve soaked overnight, just drain.

3. Par-cook the cauliflower: Steam or boil florets for 5–6 minutes until just fork-tender. They should still have some bite. Drain and pat dry to avoid watery sauce.
4. Blend the sauce: In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, olive oil or vegan butter, garlic, onion powder, miso or Dijon, lemon juice, starch, paprika, salt, and pepper.

   Blend until completely smooth and velvety. Taste and adjust lemon, salt, or nutritional yeast as needed.

5. Thicken on the stovetop (optional but recommended): Pour the blended sauce into a saucepan over medium heat. Stir constantly 3–4 minutes until it gently bubbles and thickens.

   This helps the casserole set nicely.

6. Assemble: Add cauliflower to the baking dish. Pour the sauce over and toss to coat. If using, stir in vegan shredded cheese for extra gooeyness.
7. Top it: Mix panko with olive oil and a pinch of salt and pepper.

   Sprinkle evenly over the casserole.

8. Bake: Bake 18–22 minutes until bubbling around the edges and the top is golden. For extra color, broil 1–2 minutes at the end—watch closely.
9. Finish and serve: Let it rest 5–10 minutes to set. Garnish with chopped chives or parsley.

   Serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Oven at 350°F (175°C) for 12–15 minutes, or microwave in short bursts, stirring midway. Add a splash of plant milk if the sauce thickens too much.
• Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven until hot and bubbly.

Health Benefits

Cauliflower is high in fiber and vitamin C, and it’s naturally low in carbs and calories.

Cashews provide healthy fats and plant-based protein, creating a creamy texture without dairy. Nutritional yeast adds B vitamins and savory flavor. Compared to traditional casseroles, this version skips cholesterol-heavy ingredients and uses whole-food staples.

It’s hearty but still feels light and balanced.

Pitfalls to Watch Out For

• Watery casserole: Overcooked or wet cauliflower can thin the sauce. Keep florets just tender and pat them dry after cooking.
• Grainy sauce: If your blender struggles, soak cashews longer or blend a bit more. A high-speed blender makes the sauce ultra-smooth.
• Bland flavor: Season well with salt, pepper, miso/Dijon, and lemon.

  Taste the sauce before baking and adjust. A pinch more nutritional yeast can boost the cheesy vibe.

• Underbrowned topping: If the crumbs look pale, broil briefly. Don’t walk away—panko browns quickly.
• Too thick or too thin: If the sauce seems too thick on the stovetop, whisk in a splash more plant milk.

  If it’s too thin, simmer another minute to activate the starch.

Variations You Can Try

• Broccoli-Cauliflower Mix: Use half broccoli for color and a slightly different bite.
• Spicy Kick: Add a pinch of cayenne, a splash of hot sauce, or chipotle powder.
• Garlic-Herb: Stir in fresh thyme or rosemary and double the garlic.
• Protein Boost: Add cooked lentils, chickpeas, or cubed vegan sausage to make it a full meal.
• Gluten-Free: Use gluten-free panko and ensure miso and mustard are certified gluten-free if needed.
• Nut-Free: Swap cashews with silken tofu (14 ounces) and reduce plant milk slightly; blend until creamy and season generously.
• Extra Cheesy: Fold in 1 cup vegan shredded cheddar and sprinkle more on top beneath the breadcrumbs.
• Smoky Bacon Vibes: Add smoked paprika and crispy coconut bacon or diced tempeh bacon on top.

FAQ

Can I make this ahead?

Yes. Assemble the casserole (without the breadcrumb topping), cover, and refrigerate up to 24 hours. When ready to bake, add the topping and bake.

You may need an extra 5–10 minutes if it’s going in cold.

What’s the best plant milk to use?

Unsweetened soy or almond milk works best because they’re neutral and creamy. Oat milk also works, but choose one without added sugar or strong flavors. Avoid coconut milk here unless you want a coconut note.

Do I have to pre-cook the cauliflower?

Yes, a quick steam or boil helps it become tender in the oven without overbaking the sauce.

If you skip this step, the florets can stay too firm and release water while baking.

Can I use store-bought vegan cheese instead?

Absolutely. Use 1–1 1/2 cups shredded vegan cheddar or mozzarella. Still keep some nutritional yeast and lemon for flavor balance.

How do I make it nut-free?

Use silken tofu instead of cashews and reduce plant milk by 1/4–1/2 cup to start.

Blend and adjust consistency as needed. Sunflower seeds can also work, but soak them and blend thoroughly to avoid grit.

What can I serve with it?

It pairs well with a crisp green salad, roasted tofu or tempeh, and simple grains like quinoa or brown rice. For holidays, serve alongside stuffing, green beans, and cranberry sauce.

Can I add pasta to make it like mac and cheese?

Yes.

Fold in 8 ounces of cooked pasta with the cauliflower and sauce, then bake. Add a touch more plant milk so it stays creamy.

Why use miso or Dijon?

They add depth and umami, which helps create that classic cheesy flavor. A small amount makes the sauce taste more complex and savory.

How do I get a more orange “cheese” color?

Add 1/4 teaspoon turmeric and a pinch of smoked paprika.

A handful of orange-hued vegan cheddar also boosts the color and flavor.

Wrapping Up

This Vegan Cheesy Cauliflower Casserole brings cozy, familiar flavors with simple plant-based ingredients. It’s creamy, satisfying, and easy to adapt to your taste or dietary needs. Keep it as a dependable side or dress it up into a main—either way, it’s a winning, feel-good dish you’ll make again and again.