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This is our take on vegan cauliflower cheese (vegan cheese seems a contradiction, maybe we call it Cauliflower Chyese??? we’ll work on that one) to sit as a delicious bowl of comfort food or as a tasty side dish to accompany any meal.

We love dishes that can be satisfyingly delicious in their simplicity and that can be embellished by adding more ingredients, to make into a meal on their own. This is one such recipe.

You will always find a pot of nutritional yeast in our store cupboard we add it to so many dishes too give depth of flavour or a light creaminess.

A great side dish or a whole meal, it is entirely up to you.

vegan cauliflower cheese

Vegan Cauliflower Cheese

Serves 4 to 6



150g cashew nuts

6 heaped tbsp. nutritional yeast

1½ tsp. mustard powder

1tsp. onion salt

1tsp. garlic powder

150ml unsweetened almond milk

1 medium cauliflower

1tbsp. cornflour

250ml unsweetened almond milk


For the crumble topping

25g of gluten-free breadcrumbs

1 tbsp. nutritional yeast


Empty the cashew nuts into a bowl and pour over boiled water – cover and set to one side to soak for a minimum of 2 hours. Soaking the cashew nuts overnight is ideal as the longer you soak them the creamier the sauce will be. If you soak them overnight pour cold water over the cashew nuts instead of boiled water.

Pre-heat the oven to 180°C.

Remove the green leaves from the cauliflower, and carefully break off the florets. Over a large pan of boiling water, steam the cauliflower for 8 to 10 minutes until you can just slide a knife into the cauliflower.

Meanwhile, rinse the soaked cashew nuts and tip them into a high-powered blender, along with the nutritional yeast, mustard powder, onion salt, garlic powder and unsweetened almond milk. Secure the lid and blend until the mixture is smooth.

In a small saucepan, add the cornflour and the almond milk, whisk gently over a low heat until the cornflour and almond milk combine. Increase the heat and whisk until the almond milk starts to thicken. Remove from the heat and scoop the sauce mix into the thickened almond milk and stir to combine.

Remove the cauliflower from the steamer and pour out the water from the pan. Tip the cauliflower into the pan, then pour over the sauce and stir so that all the cauliflower is generously covered.

Use a medium-sized oven-proof dish and spoon the cauliflower cheese into the dish.

In a bowl mix together the dried breadcrumbs and nutritional yeast, sprinkle evenly over the top of the cauliflower. Place the cauliflower cheese into the centre of the oven and bake for 15 minutes. Increase the temperature to 200°C and bake for a further 8 minutes.

Remove from the oven and serve immediately.

To store

Cover and store in the fridge for up to 3 days.

Serving suggestions

To reheat, either pop back into the oven or to embellish with more vegetables, return the cauliflower cheese to a saucepan, add more almond milk and your chosen veggies – kale, spinach, mushrooms and peas all work very well.


vegan cauliflower cheese