Vegan Cauliflower with Cheese Sauce
Indulge in the creamy, dairy-free delight of Vegan Cauliflower with Cheese Sauce—a plant-based twist on a comfort food favorite that’s sure to impress! This recipe features perfectly roasted cauliflower florets, tossed in olive oil and seasoned with a hint of salt and black pepper to enhance their natural nuttiness. The star of the show is the velvety vegan cheese sauce, made from blended raw cashews, nutritional yeast, and almond milk, elevated by savory seasonings like garlic powder, onion powder, and a dash of smoked paprika for a subtle smoky kick. A splash of lemon juice and mustard rounds out the flavors with a zesty tang. With just 15 minutes of prep time and a simple yet satisfying technique, this dairy-free dish is perfect as a hearty side, a crowd-pleasing appetizer, or even a light main course. Garnished with a sprinkle of fresh herbs, it’s a wholesome, gluten-free option that proves comfort food can be both nourishing and delicious. Keywords: vegan cheese sauce, cauliflower recipe, dairy-free, plant-based, gluten-free comfort food.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Raw cashews
- 0.5 cup Nutritional yeast
- 1.5 cups Almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Lemon juice
- 1 teaspoon Mustard
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Smoked paprika
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet.
Drizzle the cauliflower with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 25-30 minutes, or until tender and lightly browned, tossing once halfway through.
While the cauliflower is roasting, prepare the vegan cheese sauce. Start by soaking the raw cashews in boiling water for about 10 minutes to soften them.
Drain the cashews and add them to a blender along with nutritional yeast, almond milk, garlic powder, onion powder, lemon juice, mustard, turmeric, and smoked paprika.
Blend the mixture on high speed until completely smooth and creamy. If the sauce is too thick, add more almond milk, a tablespoon at a time, until the desired consistency is reached.
Taste the sauce and adjust the seasoning as needed with additional salt or lemon juice.
Once the cauliflower is done roasting, drizzle the vegan cheese sauce over the florets and gently toss to combine.
Serve the vegan cauliflower with cheese sauce immediately, garnished with a sprinkle of smoked paprika or fresh herbs if desired.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 795 mg | 61% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3032 mg | 65% | |
*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.
