Dreamy Vegan Cauliflower Cheese

Who said vegans can't enjoy a roast dinner! To me, the delight of a Sunday Roast was always the side dishes anyway, most of which can be veganised, although a decent vegan Yorkshire Pudding still evades me!

I have a bit of love/hate thing going on with shop bought vegan cheese, so this savoury sauce doesn't include it, but if floats your boat, a bit grated in or on top could add to the dish. This works well to prep ahead, then chuck in the oven 20 minutes or so before you want it, to brown and reheat

You could put some fresh breadcrumbs on top just before you bake, but as we are currently watching the calories we gave that a miss!

This is enough as a side dish for 3/4 people


1 small cauliflower, around 350g, broken into small florets and washed

1 tbsp cornflour

200ml unsweetened plant based milk, I used soy

1tsp onion powder

1 tsp dijon mustard

1/4 tsp salt

Freshly ground black pepper

50 ml plant based cream, I used elmlea double, but alpro single works too

1 and 1/2 tbsps nutritional yeast


Steam or boil the cauliflower for 4 minutes. It should be just starting to soften, but not be fully cooked. Drain, and put to one side

If you are cooking the cauliflower cheese to completion from here, turn the oven to 200c

In a small jug, put in the cornflour, onion powder, salt and pepper and the mustard and just the tiniest splash of the milk and mix to a smooth paste. Add the rest of the milk and mix well to make sure there are no lumps

Transfer to a pan and bring to a gently bubble on a low light, stirring constantly. Stir in the cream and the nutritional yeast and mix until well combined. Gently stir in the cauliflower then turn into an ovenproof dish. From here you can leave the dish until later if you are prepping ahead, or cook straight away in the preheated oven for around 20 minutes. The sauce should be bubbling and looking golden brown on top


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