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  1. This recipe is truly outstanding and one of my (and my family’s) favourite recipes. It’s also incredibly flexible. We usually make a double batch and add pasta and veggies. We cook whole wheat macaroni, throwing whatever veggies we’re using into the water the last few minutes the pasta is boiling. This basically turns it into a creamy mac & cheese veggie bake. We most frequently use broccoli and quartered brussel sprouts, although anything works. Sometimes we’ll also add some sauteed, cut up veggie sausages. The leftovers provide lunches at work the next couple days. The beauty of the recipe is its flexibility and it turns out great every time regardless of what you put in it.

    1. Hi Brandon, unfortunately, tahini wouldn’t work. You can try using coconut cream and reduce the amount of water used by about half. You can add a tablespoon of tahini here if you like the flavour. Let me know how you go!

  2. I made this tonight. After reading the comments I decided to use 2 cups of cashews and 3 cups of water (instead of 4 cups of water to double the original amount). I did double the nutritional yeast too. Theee result was a rich creamy sauce that everyone loved. A keeper as I am introducing more plant based dishes into our family menus.

  3. I love this dish! I’ve made it twice in a week, thank you! I only used half a head of cauliflower both times so it’s extra creamy.

  4. love this recipe so much – I made it with a mix of carrots, broccoli and cauliflower and it’s divine! thanks so much!

  5. I made your recipe over the Christmas period and my brother who is not vegan said it was absolutely delicious and the highlight of our Christmas dishes. I loved it too…thank you. I actually made double the sauce and poured that over which turned out great. Thank you for a fabulous recipe.

  6. I believe nutritional yeast is not the best for ibs. Is there an alternative? How will leaving it our affect the recipe.

  7. Don’t skip the salt!! Otherwise it’s way too bland. Unfortunately I learned that the hard way & had to smother it in buffalo sauce to eat it… But honestly I liked it that way!!

    1. Hi April, thanks for your feedback. We didn’t specify how much salt to add to the sauce as everyone has different pallets. It also depends on what salt you use. I’ve updated the ingredients to include 1-2 tsp of salt as a foundation.

  8. I love this recipe as it keeps my cravings for all things cheese at bay. I’m in my late fifties and went vegan about a year ago. I’ve always been interested in vegetarianism but didn’t have the courage to follow my own convictions. Then whilst on a retreat I met a wonderful vegan lady who said to me if you can be happy and healthy and not harm another living being then why wouldn’t you? I’m loving being vegan and wish I’d done it years ago. So if there’s anyone out there who thinks that they’re too old to change remember anything is possible! The only cravings I get are for an occasional piece of cheese so I’m so happy you posted this recipe it’s really delicious and hits that cheesy spot that I seem to have. Thanks I love your blog!!!

  9. Inspired and with a cauliflower already in the fridge, I ran out and purchased the yeast (at first getting yeast levure and having to return it) and the garlic powder and set to work. I added potatoes. When the sauce was bubbling I took the dish out but it was a bit disappointing in that the color was rather brown and unappetising and the sauce stuck to the bottom of the pyrex dish and was too solid. And what was that about lining up the florets in single file? I lined them up in a line down the middle of the pan but eventually had to double them up a bit!

    1. Hi Judy, I’m sorry to hear of your experience. Did you blend the ingredients well in the blender and add enough water? I’m not too sure without being there where it could have gone wrong but it sounds like either it wasn’t enough water and salt added. Did you use the nutritional yeast?

  10. I love your Slow Sunday Morning newsletters in my inbox and I’m impressed with the positive community you have built. Keep the content coming. I find it relevant and interesting. I’m always looking for ways to fit minimalism and veganism into a busy lifestyle.

  11. This looks great!

    Should the cashews be soaked first? It seems like that’s the usual step in cashew cream sauces. Does it make a difference?