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This creamy vegan cauliflower cheese is a hearty and comforting take on the British classic. Dairy-free, gluten-free, and nut-free, it's right at home as a side dish for a Sunday meal or Christmas dinner.
Recipe originally written in 2020 and updated in 2023.
While many vegan recipes rely on a creamy cashew sauce, I decided to make this version nut-free. Featuring a couple of plant-based ingredients that add a cheesy flavour to the sauce, it's then up to you to decide whether to top it all off with grated vegan cheese.
For more vegan sides to go with this dish, check out these recipes for vegan scalloped potatoes (dauphinoise), crispy roast potatoes, and roasted sprouts with tofu bacon.
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- What is it? 🧀
- Why I love it 💚
- Veganise 🌱
- Nut-free 🌿
- Milk 🥛
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- Test notes 📝
- FAQ ❓
- Variations 🔀
- More ideas 💡
- Recipe 👨🍳
What is cauliflower cheese?
Cauliflower cheese is a British dish consisting of cauliflower pieces baked in a cheesy béchamel sauce (or white sauce). It is traditionally popular as an accompaniment to a Sunday roast or festive dinner.
Why you'll love this recipe
- It's free from dairy, gluten, and nuts
- You can have it ready in 45 minutes
- It has a creamy texture while being slightly crispy on top
- The savoury cheesy flavour is complemented by a subtle sharpness
Fancy more vegan cauliflower recipes? 👇
- Vegan Cauliflower Cheese Soup (Gluten-Free)
- Easy Cumin Roasted Cauliflower
How to make cauliflower cheese vegan
Traditional cauliflower cheese includes lots of dairy in the form of butter, milk, and cheese. While the butter and milk are fairly simple to replace, there are a few other ingredients that help to replicate the cheesiness of the classic dish.
First up is nutritional yeast or ‘nooch’ – a flaky yellowish powder that lends a cheesy umami flavour to the sauce. Just one of the manyweird vegan ingredientsto include in your plant-based cooking, it also happens to be a good source ofvitamin B12.
In addition to the nutritional yeast, I add cider vinegar to bring some of the sharpness found in cheddar cheese. These flavours are then complemented by vegan Dijon mustard, salt, and pepper.
Making vegan cauliflower bake without cashews (or other nuts)
Many vegan recipes go down the route of using blended cashew nuts to create a creamy sauce. While I'm a big fan of this approach (see my recipes for vegan cheesy pasta sauce, vegan whisky cream sauce, and the ultimate vegan fish pie), I decided to make this without cashews.
Similar to traditional recipes, I first use gluten-free flour and dairy-free butter to create a roux. I then whisk in plant-based milk to create a creamy white sauce, with the cheesy flavours coming from the other ingredients mentioned above.
Which plant-based milk is best?
Here’s my take on some of the options:
- Oat milk:A good, versatile all-rounder (I usually go with an unsweetened variety).
- Soy milk:This is also a decent all-rounder and works well (it usually thickens more than oat and so you may need slightly more – see recipe notes).
- Cashew milk:If you're not worried about making this dish nut-free, creamy cashew milk would probably work well.
- Rice milk:I haven’t experimented much with rice milk, but reckon it would be slightly too sweet here.
- Almond milk:I’ve always found almond milk to be a little overpowering, so unless you like the taste I’d avoid it.
What you'll need
To make this delicious cheesy cauliflower bake, you'll need:
- Cauliflower as the star of the show (you can include the leaves or save them for another recipe)
- Plain flour (I've used a gluten-free variety here)
- Plant-based butter and milk to make the creamy sauce
- Nutritional yeast for its cheesy flavour
- Cider vinegar and mustard for sharpness and tang
- Vegan cheese to grate over before baking (optional)
How to make vegan cauliflower cheese
Bring a large saucepan of water to the boil then add the cauliflower florets.
Cook for 5 minutes or until just starting to become tender. Drain in a colander and set aside.
Using the same saucepan (with all the water drained away), melt the butter on low/medium heat. Add the flour and combine well, cooking over the heat for a minute to form a paste.
After a minute, add in around one third of the plant-based milk. Use a whisk to gently whisk the mixture until it comes together and thickens, making sure there are no lumps.
Feel free to remove the pan from the heat at any point while you do this.
Once combined, gradually whisk in the rest of the milk and add the nutritional yeast, mustard, cider vinegar, nutmeg, salt, and pepper. Continue to whisk for a few minutes over the heat to thicken the sauce.
Once cooked, the consistency should be creamy and fairly thick. If you want it thinner, simply whisk in a little more liquid. Adjust the seasoning (I sometimes add a little more mustard) and turn off the heat.
Pour around a quarter of the sauce into a deep ovenproof dish. Add the cauliflower pieces, then cover with the rest of the sauce.
If including grated vegan cheese, sprinkle this over the top.
Bake in a preheated oven for around 20 minutes or until starting to turn golden-brown.
If you want some extra colour and crispiness on top, switch to the grill for a few minutes towards the end of cooking.
Remove from the oven, allow to cool slightly, and serve.
Serving suggestions
This vegan cauliflower cheese is the perfect accompaniment to a vegan Sunday roast or Christmas dinner, which for me often involves vegan haggis. You could also enjoy it alongside the likes of vegan cottage pie or vegan fish pie.
Similar sides include:
- Vegan roast potatoes
- Cheesy roasted parsnips
- Vegan mashed potatoes
- Neeps (mashed swede)
- Roasted sprouts with tofu bacon
- Roasted Jerusalem artichokes
- Vegan skirlie (oatmeal stuffing)
- Ultimate Vegan Haggis
- Crispy Vegan Roast Potatoes
- Vegan Brussels Sprouts with Crispy Tofu Bacon Bits
- Vegan Skirlie (Scottish Oatmeal Stuffing)
Recipe testing notes
- Cauliflower leaves:The leaves and stems are perfectly edible and good to use here (just like when you roast cauliflower). Alternatively, you can keep them to use in a soup or stir-fry.
- Dish shape: If possible, it's best to avoid a very wide or shallow oven dish. A deeper, narrower dish shape will help to submerge the cauliflower pieces in the sauce.
- Vegan cheese: This is optional and the quality of vegan cheese products will vary, but I personally enjoyed making this with a smoked variety for extra flavour.
Recipe FAQ
Can I use oil instead of butter?
You can replace the plant-based butter in this recipe with a cooking oil such as olive oil (approx. 3 tablespoons).
Which plant-based milk should I use?
I tend to use unsweetened oat milk or soy milk in cooking as they're good all-rounders. Note that soy milk tends to thicken more, so you may want to include more than is stated in this recipe.
How can I make this 100% gluten-free?
If you need to ensure that this recipe is 100% gluten-free, use a GF plain flour and plant-based milk that is certified or labelled as such. You'll want to do the same for any vegan cheese that you include.
How long will this keep in the fridge?
You can refrigerate the cauliflower bake for up to four days. Reheat in the microwave or in an oven on low heat.
Can I freeze vegan cauliflower cheese?
Freezing might result in a more watery consistency, however you can do so in sealed containers or resealable bags for up to six months. Reheat from frozen in the oven for around 30 minutes or until piping hot.
Variations and tips for vegan cauliflower cheese
- Cauliflower size:I'd describe a large cauliflower as somewhere between 800 grams and 1 kg (before removing the core and leaves). You could always use a couple of smaller ones instead.
- Dijon mustard:Since Dijon mustard is traditionally made with white wine, it’s not always strictly vegan. That being said, I’ve seen several varieties around that are labelled vegan. You can swap this out for the same amount of wholegrain mustard or a little less of English mustard.
- Other veg:Great additions to this dish include fried onions, leeks, garlic, or parboiled potato.
- Breadcrumbs:For an extra-crispy topping, sprinkle over super seed mix or breadcrumbs before baking (gluten-free if necessary).
Keep in touch
Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇
More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan 'Fish' Pie
- Vegan Cottage Pie (Shepherd's Pie)
- Vegan Cheesy Pasta Sauce (Cashew Alfredo)
- Easy Vegan Stovies (Scottish Potato Stew)
You can also check out my full list of vegan side dishes.
Full recipe
Vegan Cauliflower Cheese (Nut-Free + Gluten-Free)
The Pesky Vegan
This vegan cauliflower cheese is a gluten-free and nut-free version of the British classic. Creamy, hearty, and comforting, it's the perfect side for a Sunday roast or Christmas dinner.
5 from 6 votes
Rate this Recipe Print Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine British, Gluten-free, Vegan
Servings 6
Calories 179 kcal
Ingredients
- 1 large cauliflower, cut into even-sized florets (you can include the stems and leaves or save them for another meal)
- 4 tbsp (40 g) gluten-free plain white flour (or regular plain flour)
- 3 tbsp (40 g) plant-based butter
- 2½ cups (500-600 ml) unsweetened plant-based milk (I like soy or oat – see notes)
- 4 tablespoons nutritional yeast
- 1 tablespoon vegan Dijon mustard
- 2 teaspoons cider vinegar
- Small pinch ground nutmeg (optional)
- Salt and pepper to taste
- ½ cup (50 g) grated vegan cheese (optional)
Instructions
Preheat the oven to 200°C (390°F).
Bring a large saucepan of water to the boil then add the cauliflower florets. Cook for 5 minutes or until just starting to become tender. Drain in a colander and set aside.
Using the same saucepan (with all the water drained away), melt the butter on low/medium heat. Add the flour and combine well, cooking over the heat for a minute to form a paste.
After a minute, add in around one third of the plant-based milk. Use a whisk to gently whisk the mixture until it comes together and thickens, making sure there are no lumps. Feel free to remove the pan from the heat at any point while you do this.
Once combined, gradually whisk in the rest of the milk and add the nutritional yeast, mustard, cider vinegar, nutmeg, salt, and pepper. Continue to whisk for a few minutes over the heat to thicken the sauce.
Once cooked, the consistency should be creamy and fairly thick. If you want it thinner, simply whisk in a little more liquid. Adjust the seasoning (I sometimes add a little more mustard) and turn off the heat.
Pour around a quarter of the sauce into a deep ovenproof dish. Add the cauliflower pieces, then cover with the rest of the sauce. If including grated vegan cheese, sprinkle this over the top.
Bake in the oven for around 20 minutes or until starting to turn golden-brown. If you want some extra colour and crispiness on top, switch to the grill for a few minutes towards the end of cooking. Remove from the oven, allow to cool slightly, and serve.
🌱 Serving suggestions >
📸 See recipe steps >
📖 Table of contents >
Rate this recipe 👇
Notes
Cauliflower size: I'd describe a large cauliflower as somewhere between 800 grams and 1 kg (before removing the core and leaves). You could always use a couple of smaller ones instead.
Plant-based milk:I tend to use unsweetened soy milk or oat milk in cooking as they're good all-rounders. Note that soy milk tends to thicken more, so you may want to include more than is stated in the recipe.
Butter/oil: You could replace the butter with approx. 3 tablespoons olive oil.
Other veg: Great additions to this dish include fried onions, leeks, or garlic. You could also add some parboiled potato, in which case just make sure that the pieces of potato are tender and cooked through.
Breadcrumbs:For an extra-crispy topping, sprinkle over super seed mix or breadcrumbs before baking (gluten-free if necessary).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a GF plain flour and plant-based milk that is certified or labelled as such. You’ll want to do the same for any vegan cheese that you include.
Storage: You can store the cauliflower cheese in the fridge for up to four days or in the freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of six servings. It includes the optional grated vegan cheese.
Nutrition
Calories: 179kcalCarbohydrates: 18gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 340mgPotassium: 727mgFiber: 6gSugar: 4gVitamin A: 479IUVitamin C: 80mgVitamin D: 1µgCalcium: 173mgIron: 2mg
Nutrition Facts
Vegan Cauliflower Cheese (Nut-Free + Gluten-Free)
Amount Per Serving
Calories 179Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 340mg15%
Potassium 727mg21%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Vitamin A 479IU10%
Vitamin C 80mg97%
Vitamin D 1µg7%
Calcium 173mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy-free cauliflower bake, vegan side dish, vegan Sunday dinner, vegan Xmas recipe
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Reader Interactions
Comments
Pat
Very good vegan alternative! Instead of making a flour and oil roux, I mixed 2T cornstarch into a portion of the cold milk, then combined it with the rest of the milk and seasonings in the saucepan. It made a nice creamy sauce without gluten or added fat. I also added a sprinkle of turmeric to give the sauce that cheddar color. I will be making this again!
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The Pesky Vegan
Thanks for sharing, glad to hear you enjoyed the recipe!
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jayne
Omg thank you at long last a nut free recipe for a simple dish. Cashews are so expensive. Wonderful on my menu plan for next week. 👍
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The Pesky Vegan
Good stuff!
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Patricia Hackett
Yummy thank you for the recipe look forward to trying others.Reply
The Pesky Vegan
Glad you enjoyed, thanks for the review!
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Carole S
This was tops with my nut roast and other veggies for my first vegan Christmas dinner. The carnivores also really enjoyed it, including my 11 year old daughter who swore that she hated cauliflower 😂She asked for a second helping. I couldn't be more pleased. Thanks for the great recipe.Reply
The Pesky Vegan
Thanks very much for the review, great to hear that it even passed the test with cauliflower haters!
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Lauren
Would chickpea flour work?
Reply
The Pesky Vegan
I've not tried so afraid I can't say for sure. In theory I suppose it should work, but it might be thicker than with other GF flours and you may get a stronger flavour.
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Judy
This recipe is delicious!! Made it tonight for dinner for the first time and it won't be the last. This dish will be great at Christmas dinner. Thank you!Reply
The Pesky Vegan
Great to hear it went down well, thanks very much for the review!
Reply
Vivien Haines
Absolutely gorgeously mouth watering..thank you 💜🌻Reply
The Pesky Vegan
Thanks Vivien, glad to hear it went down well!
Reply
Davord
This is excellent - I made it twice in one week - great hot, or cold the next day. I finally overcame my childhood fear of cauliflower, which for me used to be the Death Star of the Vege Empire. Works well alongside curries - I made a red kidney bean one and tofu tikka masala to go with. Washed down with gin & soda with julienned cucumber - on both nights, so there is the slight caveat that I had my gin goggles on ...
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The Pesky Vegan
Glad you enjoyed, maybe I'll add gin as an optional item in the list of ingredients!
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Ann
This was so easy to make and really delicious. I will use your cheesy sauce recipe for other dishes too as it was far easier than the recipe I have previously used. Thank youReply
The Pesky Vegan
Glad you enjoyed it, cheers!
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Dawn
This was really tasty, thanks for the recipe 🙂Reply
The Pesky Vegan
Great to hear Dawn, thanks very much for the review!
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