Vegan Baked Cauliflower with Cheese
Indulge in the ultimate plant-based comfort food with this Vegan Baked Cauliflower with Cheese recipe! Featuring tender roasted cauliflower florets smothered in a velvety, homemade vegan cheese sauce made from raw cashews, nutritional yeast, and aromatic spices like garlic, onion, and turmeric, this dish is a delectable dairy-free twist on a classic favorite. The cheesy sauce is thickened to perfection with a simple cornstarch slurry, creating a rich, creamy texture that clings to every bite. A sprinkle of paprika adds a touch of smoky flavor and vibrant color, while fresh chives elevate the dish with a burst of freshness. Ready in just under an hour, this easy yet sophisticated recipe is perfect as a hearty vegan main course or a flavorful side. If you're looking for a healthy, crowd-pleasing dish that’s packed with nutrients and big on flavor, this recipe deserves a spot on your table! Perfect for weeknight dinners, special gatherings, or meal prep, it’s a dish the whole family will love.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 cup Nutritional yeast
- 1 cup Raw cashews
- 1 cup Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground turmeric
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chives, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and wash thoroughly.
Transfer the cauliflower florets to a large baking dish and drizzle with olive oil, ensuring they are evenly coated.
In a blender, add the nutritional yeast, raw cashews, almond milk, garlic powder, onion powder, turmeric, lemon juice, salt, and black pepper. Blend until smooth and creamy.
In a small bowl, mix the cornstarch with water to form a slurry, then add to the blender and blend for another 30 seconds to combine.
Pour the cheese sauce over the cauliflower in the baking dish, ensuring all the florets are well coated.
Sprinkle paprika over the top for added color and flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10 minutes, allowing the top to become golden brown.
Remove from the oven and let it cool for a few minutes.
Garnish with chopped chives before serving.
Serve hot as a delicious main dish or a side.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
