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Vegan Cauliflower Cheese Nut-Free

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 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine British, Gluten-free, Vegan
Servings 6
Calories 158 kcal


  • 1 large cauliflower, leaves and core removed and cut into even-sized florets (you could also include the leaves, but I like to save them for another meal)
  • 40 g gluten-free plain white flour (or regular plain flour)
  • 40 g plant-based butter
  • 500-600 ml unsweetened plant-based milk (see notes)
  • 1 tablespoon vegan Dijon mustard
  • 4 tablespoons nutritional yeast
  • 2 teaspoons cider vinegar
  • Pinch of ground nutmeg (optional)
  • Salt and pepper to taste
  • 50 g grated vegan cheese (optional)


  • 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 mustard, nutritional yeast, 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.


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.
Cauliflower leaves: These are perfectly edible and delicious. I like to keep them to use in a soup or stir-fry. 
Plant-based milk: The type of milk you use may change the consistency and you may need more than stated above. I tend to use oat milk, but something like soy milk is likely to thicken more (and so you may want to include more than in this recipe).
Butter/oil: You could replace the butter with approx. 3 tablespoons olive oil.
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, 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 some 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.
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* The nutrition info below is for one serving, based on a total of six servings. It doesn't include the optional grated vegan cheese.


Calories: 158kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 345mgPotassium: 540mgFiber: 5gSugar: 9gVitamin A: 428IUVitamin C: 64mgVitamin D: 35µgCalcium: 155mgIron: 2mg
Nutrition Facts
Vegan Cauliflower Cheese (Nut-Free + Gluten-Free)
Amount Per Serving
Calories 158 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 345mg15%
Potassium 540mg15%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 9g10%
Protein 7g14%
Vitamin A 428IU9%
Vitamin C 64mg78%
Vitamin D 35µg233%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan side dish, vegan Sunday dinner, vegan Xmas recipe
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