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Vegan cauliflower cheese being held with a tea towel, in an orange oven dish
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Vegan Cauliflower Cheese

Vegan Cauliflower Cheese is one of the best parts of a roast dinner, or even Christmas dinner! With just 9 ingredients needed, and 25 minutes cook time, we hope you'll love this one as much as we do.
Course Dinner
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 295kcal
Author Jess & Dan

Ingredients

  • 2 tbsp vegan butter
  • 2 tbsp plain flour
  • 2 tbsp nutritional yeast
  • 100 g Vegan Cheddar Style Cheese we use Koko cheddar as it melts well and is a good flavour
  • 1 pinch turmeric powder less than ⅛ tsp, this is just for colour
  • 750 ml oat milk must be unsweetened
  • 400 g cauliflower
  • A handful of extra vegan cheese (optional)
  • 2 tbsp breadcrumbs (optional)
  • Salt to season

Instructions

  • Put your oven on to heat up, gas mark 6 or 200°C
  • Chop up the cauliflower into medium sized chunks, so they’ll retain a bit of ‘bite’ once they have been cooked.
    400 g cauliflower
  • Grate the vegan cheese, being sure to grate the extra handful if you're adding it – to account for the topping.
    100 g Vegan Cheddar Style Cheese
  • Gently melt the butter in a saucepan, on a medium heat. Once melted, add the flour and stir well with a whisk. It may clump up a bit, but don't worry, just make sure it's combined and start adding the milk.
    2 tbsp vegan butter, 2 tbsp plain flour
  • Pour in the oat milk a bit at a time, stirring continuously with the whisk. The idea is to add some oat milk, keep whisking so that it combines with the contents of the pan and creates a smooth mixture, then add some more. Keep doing this until all the oat milk is in.
    750 ml oat milk
  • Add the nutritional yeast, turmeric powder and a good helping of salt.
    2 tbsp nutritional yeast, 1 pinch turmeric powder, Salt to season
  • Handful by handful, add in the vegan cheese, allowing the previous handful to melt in before adding the next. Continue whisking throughout to keep it smooth – the cheese will noticeably thicken the sauce.
    100 g Vegan Cheddar Style Cheese
  • Simmer and stir for a total of 3 minutes then take off the heat. The sauce should have thickened up a bit, but it will still be fairly runny – it will cook down even more in the oven.
  • Lay the cauliflower out in an oven proof dish, you can make one large dish or two small. Cover with the sauce.
    400 g cauliflower
  • Bake for 10 minutes on gas mark 6 (200°C)
  • After 10 minutes, remove the dish from the oven and top with breadcrumbs and the extra cheese (if using).
    2 tbsp breadcrumbs, A handful of extra vegan cheese
  • Bake for another 5-10 mins until the breadcrumbs are golden, and the cheese has melted.
  • Test the cauliflower by inserting a fork, it should be able to easily go into the floret without much resistance, but it shouldn't be soft.

Notes

  • You can use cornflour or gluten free flour, along with gluten free breadcrumbs and plant milk to make this dish gluten free.
  • Replace half of the cauliflower with broccoli for a great variation on this recipe.

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 452mg | Potassium: 484mg | Fiber: 6g | Sugar: 17g | Vitamin A: 657IU | Vitamin C: 48mg | Calcium: 323mg | Iron: 3mg