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Vegan cauliflower cheese recipe

Vegan cauliflower cheese recipe

1 rating

We've made this classic comfort dish vegan, so everyone can enjoy a generous helping alongside their roast this Christmas. Topped with herby breadcrumbs, this cheesy bake is simple, easy and delicious. See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 348 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 medium cauliflower (around 1kg), cut into small florets
  • 1 tbsp olive oil
  • 75g cashew nuts
  • 25g sun-dried tomatoes, well drained and roughly chopped (optional)
  • 100g crusty bread, cut into chunks
  • 10g fresh rosemary or thyme (or a mix), leaves picked
  • 15g flat-leaf parsley, leaves picked
  • 300ml soya milk (or other plant milk)
  • 1 tbsp Dijon mustard
  • 1 tsp chipotle chilli flakes (or crushed chillies or 1/4 tsp cayenne)
  • 300g Plant Chef Alternative to Mature Cheddar, diced 1cm
  • salt and pepper, to taste
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 68%
  • Sugars

    6g 7%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 29.5g Protein 10.4g Fibre 4.3g


1. Place a large baking tray in the oven and preheat to 220℃/200℃ fan/gas 7. Toss the cauliflower florets with the oil in a large bowl and arrange the florets evenly over the hot baking tray, cut sides down. Bake for 15 minutes until lightly browned and just tender, then remove from the oven and reduce the heat to 200℃/180℃ fan/gas 6.

2. Meanwhile, put the nuts and sun-dried tomatoes in a heatproof bowl, cover with boiling water and set aside while the cauliflower roasts, at least 10 minutes.

3. Put the bread and fresh herbs in a blender or food processor, blend to make the green, herby breadcrumbs, then set aside.

4. Drain the nuts and sun-dried tomatoes and transfer to a blender (or use a hand blender). Add the soya milk, mustard and chilli flakes and blend on high speed until very smooth. Season to taste with salt and pepper.

5. Arrange the cauliflower florets in a large baking dish, scatter over the cheese alternative and pour over the sauce. Cover with the herby breadcrumbs and bake for 15 minutes until the breadcrumbs are golden.

Make ahead: You can bake the cauliflower, make the sauce and make the breadcrumbs ahead. Store in separate airtight containers in the fridge for up to 2 days. Assemble and bake before serving – add 5 minutes extra if cooking everything from chilled.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 150℃/130℃ fan/gas 2 for 10 minutes, until piping hot all the way through.

See more Vegan Christmas recipes

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