I’m so excited to share this vegan cauliflower bake/casserole with you! It’s simple (7 ingredients), relatively quick (40 mins), gluten-free, and tasty.
I used to make a deliciously creamy cauliflower bake with lots of cheese before I became vegan. It was quite a heavy, rich sauce, and the cauliflower would melt in my mouth. Yum!
I knew to veganise this dish would begin with finding a white sauce to bring it all together.
The success of this vegan cauliflower bake depends on the white sauce
The first few months of being vegan, I wanted to recreate a white sauce that I liked for dishes like this leek and mushroom pasta. So I set out on a mission to recreate a vegan and healthier alternative.
Once I landed on the fact that cashews make things nice and creamy and thicken a sauce up well, this was my base for a lot of different dishes. Creamy sauces and curries are the ones I use cashews in regularly.
Because I use this white sauce so much in my cooking, I’ve made a stand-alone recipe for your reference: Creamy Vegan White Sauce
The sauce itself is only 6 ingredients and without any processed vegan butter, you can enjoy a healthier alternative without compromising the taste.
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Substitutes for cashews in the white sauce
I haven’t made this sauce without cashews. But you could try swapping them out with either sunflower seeds, white beans or silken tofu.
If you do try an alternative and it works out, please let me know in the comments below.
Blending the cashews
On the topic of cashews, it’s preferable that you use a high-speed blender when making the sauce. You want to ensure that all of the cashew nuts are crushed up properly to achieve a creamy texture in your sauce.
If you don’t have a high-speed blender, I recommend the Optimum Vacuum Blender. We’ve used the first-generation model for years DAILY, and it’s still going strong.
Working with cauliflower
Can I just add…how beautiful are whole cauliflowers? I love the texture and the earthiness that they have. I also have a thing for photographing raw produce.
Try to use up what you can. For example, I usually save the leaves for making stock, stir-fries or soup and the stalk of it as treats for our dog Chewy. He loves those as well as broccoli stalks.
More variations of this vegan cauliflower bake
I also make this bake with potato sometimes. So you can add them in if you like, make sure you put them in to cook (in the boiling water) first as they take longer than the cauliflower to be ready for baking.
Add about another 5-10 minutes of overall time if you decide to make it a potato and cauliflower bake.
It doesn’t stop there. You can do a combination of cauliflower and broccoli as well, sweet potato, regular potatoes as mentioned above or zucchini. Your options are pretty endless!
Ways to eat this delicious vegan cauliflower bake
It’s lovely eaten either on its own, with some dipping bread (for that creamy, delicious sauce) and/or with a nice green salad.
You could also eat this bake with some grains, whether it’s rice, quinoa or buckwheat.
I hope that this blend will help you find a good base and then you can bake whatever vegetable you like with it.
I'm so excited to share this creamy vegan cauliflower bake/casserole with you! It's simple (7 ingredients), quick, gluten-free, and tasty.
- 1 head of cauliflower, cut into florets
- 1 cup cashews
- ⅓ cup nutritional yeast
- 1.5 tbsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tbsp gluten-free vegetable stock powder (optional)
- 1 tbsp salt (more to taste if desired)
- 2 cups of water
- Preheat oven to 200C (400F).
- In a large pot, bring the water to a boil. There should be enough water in the pot to fully immerse the head of cauliflower.
- While the water is boiling, wash and chop the cauliflower into florets. It's okay if you have little crumbly bits.
- Add the cauliflower to the water and cook for 10 minutes and then drain.
- While that’s cooking, in a blender, add in the sauce ingredients and blend until smooth.
- Place the cauliflower in a baking dish that fits in all the cauliflower in single file and pour the sauce over the top.
- Bake for 25-30 minutes until the sauce starts to bubble and brown on top.
- Serve on its own or with some bread and salad.
Other recipes you’ll love:
- Vegan Smokey Baked Mac & Cheese
- 3-Ingredient Cabbage Pasta
- Leek and Mushroom Vegan White Sauce Fettuccine
- Creamy Vegan White Sauce
- Roasted Curried Cauliflower with Coconut Rice
Interested in more recipes?
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