Cheesy Vegan Cauliflower Casserole Recipe
This Cheesy Vegan Cauliflower Casserole is a comforting plant-based dish featuring tender steamed cauliflower smothered in a creamy, dairy-free cheese sauce made from cashews, nutritional yeast, and flavorful spices. Topped with a crunchy buttery breadcrumb layer and baked to golden perfection, this casserole is perfect as a hearty main or a satisfying side. It’s gluten-free adaptable and ideal for anyone seeking a delicious vegan casserole packed with flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan, Gluten Free (if GF panko used)
Ingredients
Scale
Cauliflower and Topping
- 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)
Cheese Sauce
- 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)
Optional Garnishes
- Fresh-cut parsley
- Crushed red pepper flakes
Instructions
- Preheat and prepare dish: Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish with vegan butter and set aside.
- Prepare breadcrumb topping: In a small bowl, combine melted vegan butter, panko breadcrumbs, and a pinch of granulated garlic. Set aside.
- Soak cashews: Bring water to a boil in a small pot, then remove from heat. Add raw cashews and cover for 15-20 minutes to soften.
- Steam cauliflower: While cashews soak, add about 1 inch of water to a medium or large pot fitted with a steamer basket. Bring water to a boil, then reduce to medium-low heat to maintain a low boil. Place cauliflower florets in the steamer basket, cover, and steam for 7-10 minutes until just tender. Remove from heat and uncover.
- Make cheese sauce: Drain and rinse cashews, discarding soaking water. In a high-speed blender, combine soaked cashews, soy milk, vegetable broth, lemon juice, tapioca flour, nutritional yeast, Dijon mustard, granulated garlic, granulated onion, and sea salt. Blend for 1-2 minutes until completely smooth.
- Cook sauce: Pour blended cheese sauce into a medium skillet or pot over medium heat. Cook, stirring often, for 4-5 minutes until sauce thickens and becomes slightly stretchy. Adjust consistency by adding soy milk or broth if too thick. Taste and adjust seasoning as needed.
- Assemble casserole: Pour half of the cheese sauce on the bottom of the greased casserole dish. Layer cauliflower evenly over the sauce. Pour the remaining cheese sauce over the cauliflower.
- Add topping and bake: Sprinkle breadcrumb mixture evenly over the top. Cover casserole with foil and bake for 15-20 minutes, until cheese sauce is hot and bubbly.
- Bake uncovered: Remove foil and bake for an additional 10 minutes, or until breadcrumbs are light golden brown and crispy.
- Garnish and serve: Remove casserole from oven and sprinkle with fresh-cut parsley and crushed red pepper flakes if desired. Serve warm and enjoy!
Notes
- Soaking cashews in very hot water is essential to soften them enough for a creamy sauce. Do not skip or shorten soaking time.
- Steaming cauliflower until just tender helps retain a nice texture that won’t become mushy after baking.
- This recipe can be made gluten-free by using gluten-free panko breadcrumbs.
- Add extra seasoning to taste, such as more salt, garlic, or nutritional yeast according to your preference.
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Keywords: vegan cauliflower casserole, cheesy vegan casserole, plant-based comfort food, gluten-free casserole, dairy-free cheese sauce, vegan cheese sauce
