Vegan Cheesy Cauliflower Bake
Indulge in the ultimate comfort food with this Vegan Cheesy Cauliflower Bake, a plant-based twist on a classic favorite. This recipe features tender roasted cauliflower florets bathed in a rich, velvety cheese-like sauce crafted from cashews, nutritional yeast, and almond milk. Enhanced with the flavors of garlic, onion powder, and a hint of paprika, this bake is loaded with savory goodness without using any dairy. Perfect as a hearty main dish or a side, it’s easy to prepare, vegan-friendly, and packed with wholesome ingredients. Garnish with smoked paprika and fresh parsley for a burst of color and flavor that’s sure to wow your guests. Whether you’re seeking a family-friendly dinner or a stunning addition to your plant-based menu, this cheesy cauliflower bake checks all the boxes for taste, texture, and nutrition!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Nutritional yeast
- 1 cup Cashews
- 1.5 cups Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 0.5 teaspoon Smoked paprika (optional for garnish)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets. Place them on a large baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the oven for 25-30 minutes, or until it is golden brown and tender, stirring halfway through.
While the cauliflower is roasting, prepare the vegan cheese sauce. In a high-speed blender, combine cashews, nutritional yeast, almond milk, garlic powder, onion powder, paprika, lemon juice, salt, and black pepper. Blend on high until the mixture is smooth and creamy.
Once the cauliflower is roasted, transfer it to a large oven-safe dish.
Pour the blended cheese sauce over the roasted cauliflower, ensuring it is well-coated. Stir gently to mix if necessary.
Return the dish to the oven and bake for an additional 10 minutes, until the sauce is bubbly and lightly golden on top.
Remove from the oven and let it cool slightly. Garnish with smoked paprika and chopped fresh parsley if desired before serving.
Serve warm as a satisfying main course or alongside your favorite vegan protein dishes.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 23.1 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 919 mg | 71% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3786 mg | 81% | |
*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.
