Vegan Cauliflower Cheese
Bubbly, hot, creamy vegan Cauliflower Cheese is the stuff of delicious comfort food, and this dairy-free version is healthy as well and packed with protein. A smooth, silky sauce that combines cashews, beans and roasted veggies is drizzled over delicious cauliflower florets and all of it baked to bubbly, golden goodness. A vegan, soy-free, gluten-free recipe, can be nut-free.
Servings: 8 servings
Calories: 148kcal
Ingredients
- 1 medium head of cauliflower (separated into florets)
- 15 oz cannellini beans (or any white bean, drained and rinsed. If you cook from dry, use ½ cup of dry beans.)
- ½ cup raw cashews (if you want a more indulgent sauce, ditch the beans altogether and double the cashews.)
- 1 large yellow bell pepper (roasted, seeded and chopped)
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon french fried onions (optional, but very nice)
- 2 tablespoon nutritional yeast
- Salt and ground black pepper to taste
For the crunchy bread topping:
- ½ cup bread crumbs (gluten-free works just as well. Use pre-made or make your own by tossing a slice of stale bread in the food processor)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon rosemary
- ½ teaspoon sage
- ¼ cup walnuts (or almonds, or a mix)
- Salt and ground black pepper to taste
Instructions
- Bring a large pot of water to boil for the cauliflower florets. When the water comes to a rolling boil, add the cauliflower and cook for exactly five minutes. Drain the cauliflower.
- Preheat the oven to 425 degrees F.
- While the cauliflower is cooking, add the yellow pepper, cashews, beans, rosemary, sage, garlic and onion powders, fried onions, nutritional yeast and salt and ground black pepper to the blender with 2 cups of water. Blitz into a very smooth sauce.
- Add the breadcrumbs, olive oil, rosemary, sage, nuts, and salt and black pepper to a food processor bowl and process for 20 seconds or until everything is well integrated.
- Place the cauliflower in a baking dish or in a 12-inch cast-iron skillet. Pour the creamy sauce over it to cover the cauliflower. Sprinkle on the breadcrumbs.
- Place the baking dish or skillet in the oven and bake 30 minutes or until all bubbly on the sides.
- Serve hot or warm.
Nutrition
Calories: 148kcal | Protein: 5.7g | Fat: 8.2g | Potassium: 230mg | Fiber: 2.7g | Sugar: 2.3g | Calcium: 30mg | Iron: 2mg