Name: Cheesy Vegan Cauliflower Casserole Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 large head cauliflower, cut into bite-size florets (about 2.5 pounds); 1 cup panko breadcrumbs (gluten-free if preferred); 2 tablespoons vegan butter, melted (plus more for greasing dish); Pinch of granulated garlic (for breadcrumbs); 1 cup raw cashews, soaked in very hot water; 2 cups unsweetened soy milk; 1 cup low-sodium vegetable broth; 1/4 cup fresh lemon juice; 1/4 cup tapioca flour/starch; 1/4 cup nutritional yeast; 2 tablespoons Dijon mustard; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 1 1/4 teaspoons sea salt (more to taste); Fresh-cut parsley; Crushed red pepper flakes

Jump to Recipe

Introduction

This Cheesy Vegan Cauliflower Casserole is a creamy, comforting dish perfect for any meal. It features tender steamed cauliflower smothered in a rich, dairy-free cheese sauce and topped with crispy breadcrumbs for a satisfying crunch.

The image shows a close-up of a golden baked dish in a white oval baking dish with two handles on the sides. The top layer is browned and crunchy with small browned bits, covering round pasta pieces that are creamy white and soft beneath. A woman's hand is holding a spoon scooping a serving, revealing the smooth, cheesy, and thick sauce mixed with pasta inside. The dish is placed on a white marbled surface with a purple textured cloth underneath. Next to it is a small white bowl with a serving of the baked pasta, topped with a sprinkle of golden crumbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into bite-size florets (about 2.5 pounds)
1 cup panko breadcrumbs (GF if preferred)
2 tablespoons vegan butter, melted (+ more for greasing dish)
1 cup raw cashews, soaked in very hot water
2 cups unsweetened soy milk
1 cup vegetable broth, low sodium
1/4 cup fresh lemon juice
1/4 cup tapioca flour/starch
1/4 cup nutritional yeast
2 tablespoons dijon mustard
1 teaspoon granulated garlic (+ a pinch for breadcrumbs)
1 teaspoon granulated onion
1 1/4 teaspoons sea salt, more to taste
Fresh-cut parsley (optional, for garnish)
Crushed red pepper flakes (optional, for garnish)

Instructions

Step 1: Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish with vegan butter and set aside.
Step 2: In a small bowl, combine melted vegan butter, panko breadcrumbs, and a pinch of granulated garlic. Set aside.
Step 3: To soak cashews, boil water in a small pot and remove from heat. Add the cashews and cover for 15-20 minutes until softened.
Step 4: While cashews soak, steam the cauliflower. Add about 1 inch of water to a medium to large pot and place a steamer basket inside. Cover pot with lid and bring water to a boil over high heat. Reduce to medium-low and add cauliflower florets to the basket. Cover and steam for 7-10 minutes until just tender. Remove from heat and uncover.
Step 5: Drain and rinse soaked cashews, discarding soaking water. Place cashews and all remaining cheese sauce ingredients (soy milk, vegetable broth, lemon juice, tapioca flour, nutritional yeast, dijon mustard, granulated garlic, granulated onion, and sea salt) into a high-speed blender. Blend until smooth and creamy, about 1-2 minutes.
Step 6: Pour cheese sauce into a medium skillet or pot over medium heat. Cook, stirring often, for 4-5 minutes until the sauce thickens and becomes slightly stretchy. If the sauce is too thick, thin with a little soy milk or broth. Adjust seasoning as needed.
Step 7: Spread half of the cheese sauce evenly in the bottom of the greased casserole dish. Layer the steamed cauliflower on top. Pour the remaining cheese sauce over the cauliflower. Sprinkle the breadcrumb mixture evenly over the top and cover with foil.
Step 8: Bake in the preheated oven for 15-20 minutes until the cheese sauce is hot and bubbly. Remove foil and bake an additional 10 minutes until breadcrumbs are golden brown. Remove from oven and sprinkle with fresh-cut parsley and crushed red pepper flakes, if desired. Serve warm and enjoy!

Tips & Variations

Use gluten-free panko breadcrumbs for a gluten-free version.
Soaking cashews in hot water softens them quickly, but for a smoother sauce, soak overnight in cold water.
Try swapping cauliflower for broccoli florets or adding sautéed mushrooms for extra flavor.
Add a pinch of smoked paprika or cayenne pepper to the cheese sauce for a subtle smoky or spicy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F until warmed through to keep the breadcrumbs crispy. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white rectangular baking dish filled with a golden-brown crumbly topping. Underneath the topping is a creamy, light yellow layer with visible chunks of food, likely a casserole or baked dish. A silver spoon is placed inside the dish, scooping out some of the creamy filling. Near the baking dish, a woman's hand is holding what looks like a piece of the casserole. In the background, there is a small white bowl with green leafy salad. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews provide a creamy texture ideal for the cheese sauce, but you can try blanched almonds or sunflower seeds. Keep in mind the texture and flavor may vary.

Is this dish suitable for freezing?

Yes, you can freeze the casserole after baking. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.