Vegan Cauliflower Cheese
Creamy, comforting, and completely dairy-free, this Vegan Cauliflower Cheese is a game-changer for plant-based eating! Tender cauliflower florets are smothered in a luscious vegan "cheese" sauce made from almond milk, nutritional yeast, and a touch of Dijon mustard for a tangy depth of flavor. Thickened with tapioca flour for that signature creamy texture, this sauce is spiced with garlic and onion powders, paprika, and a dash of lemon juice for brightness. Baked to golden perfection and garnished with fresh parsley, this hearty dish is perfect as a side or a satisfying main. Ideal for anyone seeking a healthier, vegan-friendly twist on classic comfort food, this recipe is quick to prepare, nutritious, and gluten-free. Whether you're serving it for a weeknight dinner or as part of your holiday spread, Vegan Cauliflower Cheese is sure to impress!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 cups unsweetened almond milk
- 0.5 cup nutritional yeast
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons tapioca flour
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Break the cauliflower into even-sized florets, discarding the tough stem parts. Set aside.
In a large pot, bring water to a boil. Add the cauliflower florets and cook for 7-10 minutes until tender but still firm. Drain and set aside.
In a medium saucepan over medium heat, combine the almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, tapioca flour, and olive oil. Whisk continuously until the sauce thickens, about 5-7 minutes.
Add salt, black pepper, lemon juice, and half the paprika to the sauce, stirring until well combined.
Place the cooked cauliflower florets in a baking dish and pour the cheese sauce evenly over the top, ensuring all pieces are coated.
Sprinkle the remaining paprika over the top for color.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 13.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1016 mg | 78% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2359 mg | 50% | |
*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.
