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Vegan Cheesy Cauliflower Casserole - Comfort Food Made Plant-Based

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  1. Prep and preheat: Heat oven to 400°F (200°C). Lightly grease a 9x13-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.