Vegan Cauliflower Cheese (Nut-Free + Gluten-Free)
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.
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 >
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 179
Calories 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.
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