Name: Cheesy Vegan Cauliflower Casserole Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 large head cauliflower, cut into bite-size florets (about 2.5 pounds); 1 cup panko breadcrumbs (use gluten-free if preferred); 2 tablespoons vegan butter, melted (+ more for greasing dish); Pinch of granulated garlic for breadcrumbs; 1 cup raw cashews, soaked in very hot water; 2 cups unsweetened soy milk; 1 cup low sodium vegetable broth; 1/4 cup fresh lemon juice; 1/4 cup tapioca flour/starch; 1/4 cup nutritional yeast; 2 tablespoons dijon mustard; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 1 1/4 teaspoons sea salt (more to taste); Fresh-cut parsley; Crushed red pepper flakes

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Introduction

This Cheesy Vegan Cauliflower Casserole is a comforting, plant-based twist on a classic favorite. Packed with creamy cashew cheese sauce and topped with crispy breadcrumbs, it’s perfect as a hearty side or a main dish. Even non-vegans will love its rich, satisfying flavors.

The image shows a baked macaroni and cheese dish in a white oval pan with golden-brown toasted breadcrumb topping. The top layer is crispy and slightly cracked, revealing soft, creamy macaroni underneath. The macaroni is elbow-shaped with a smooth cheesy sauce that looks thick and melted, filling the pan almost fully. The dish sits on a rich dark purple cloth, creating a nice contrast with the white pan and the golden food. There is also a white bowl with a serving of the same dish in the background, showing more creamy pasta and a crunchy top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into bite-size florets (about 2.5 pounds)
1 cup panko breadcrumbs (GF if preferred)
2 tablespoons vegan butter, melted (+ more for greasing dish)
1 cup raw cashews, soaked in very hot water
2 cups unsweetened soy milk
1 cup vegetable broth, low sodium
1/4 cup fresh lemon juice
1/4 cup tapioca flour/starch
1/4 cup nutritional yeast
2 tablespoons dijon mustard
1 teaspoon granulated garlic (+ a pinch for breadcrumbs)
1 teaspoon granulated onion
1 1/4 teaspoons sea salt, more to taste
Fresh-cut parsley (optional)
Crushed red pepper flakes (optional)

Instructions

Step 1: Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish with vegan butter and set aside.
Step 2: In a small bowl, combine melted vegan butter, panko breadcrumbs, and a pinch of granulated garlic. Set this breadcrumb mixture aside.
Step 3: To soak cashews, boil water in a small pot and remove from heat. Add cashews, cover, and let soak for 15-20 minutes until softened.
Step 4: While cashews soak, steam the cauliflower. Add about 1 inch of water to a medium or large pot with a steamer basket. Bring to a boil over high heat, then reduce to medium-low to maintain a low boil. Place cauliflower florets in the basket, cover, and steam for 7-10 minutes until just tender. Remove from heat and uncover.
Step 5: Drain and rinse the soaked cashews, discarding the soaking water. Place all cheese sauce ingredients (soaked cashews, soy milk, vegetable broth, lemon juice, tapioca starch, nutritional yeast, dijon mustard, granulated garlic, granulated onion, and sea salt) in a high-speed blender. Blend until smooth and creamy, about 1-2 minutes.
Step 6: Pour the cheese sauce into a medium skillet or pot over medium heat. Cook for 4-5 minutes, stirring often, until the sauce thickens and becomes slightly stretchy. If it thickens too much, thin with a little soy milk or broth. Taste and adjust seasoning if needed.
Step 7: Pour half the cheese sauce into the bottom of the greased casserole dish. Add the steamed cauliflower in one even layer on top. Pour the remaining cheese sauce over the cauliflower. Sprinkle the breadcrumb mixture evenly on top. Cover with foil and bake for 15-20 minutes until the cheese is hot and bubbly.
Step 8: Remove the foil and bake uncovered for another 10 minutes until the breadcrumbs turn light golden brown. Remove from the oven and sprinkle with fresh-cut parsley and crushed red pepper flakes if desired. Serve warm and enjoy!

Tips & Variations

Soaking cashews in very hot water helps them soften quickly for a smooth sauce; for even creamier results, soak overnight if time allows.
Use gluten-free breadcrumbs if you want to keep this casserole gluten-free.
Add sautéed mushrooms or spinach for extra flavor and nutrients.
For a smoky twist, stir in a teaspoon of smoked paprika into the cheese sauce.
If tapioca starch is unavailable, arrowroot powder or cornstarch can work as substitutes but may vary slightly in texture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in a 350° F (175° C) oven until heated through, about 15-20 minutes. Avoid microwaving to help maintain crispy breadcrumbs.

How to Serve

This image shows a white rectangular dish filled with a baked casserole. The casserole has a golden brown crumbly topping that covers a creamy, slightly chunky, pale yellow filling beneath it. Part of the casserole is scooped out on one corner, revealing the thick, creamy middle layer with small pieces of food mixed in, and a large silver spoon resting inside the dish. The dish is sitting on a white marbled surface, with a small white plate holding a scoop of the casserole shown next to it. At the top left of the image, some fresh green leafy vegetables are partially visible on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it uncovered for a few hours before baking. For best results, add the breadcrumb topping just before baking to keep it crispy.

Is this recipe nut-free without cashews?

The cashews are essential for the creamy vegan cheese sauce. However, you could experiment with sunflower seeds or silken tofu as alternatives, though the texture and flavor may differ.