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Home » Vegan Recipes » Side Dishes » Cheesy Vegan Cauliflower Casserole

Cheesy Vegan Cauliflower Casserole

By Melissa Huggins / 118 Comments

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This veggie-loaded Vegan Cauliflower Casserole is layered with ooey-gooey cheese, topped with buttery breadcrumbs and then baked to perfection. It’s easy and delicious!

Vegan cauliflower casserole fully baked in a blue baking pan. Scooping out a cheesy portion.

Autumn is right around the corner and that means it’s time for everything warm, comforting and definitely cheesy! Am I right? So, to celebrate, I’m sharing this Cheesy Vegan Cauliflower Casserole to kickoff the season.

It will fit right into your weeknight dinner routine, weekends or for your holiday table. It’ll be on our Thanksgiving table along with my Meatless Loaf,  Sourdough Bread Stuffing, Vegan Greenbean Casserole, and my Sweet Skillet Cornbread Recipe. I can’t wait!

This veggie-packed casserole is also kid-friendly. I mean, who wouldn’t eat their veggies when they are smothered in a cheesy sauce?

How to Make Vegan Cauliflower Casserole

(full ingredient amounts in recipe card below)

Pouring vegan butter onto panko breadcrumbs for the vegan cauliflower casserole topping.

STEP 1

Combine the breadcrumbs, garlic and melted butter together. This will create a buttery and crispy top to your casserole!

Note: You’ll need to soften the cashews first for the vegan cheese sauce. To do this, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes until they’re softened.

Steaming the cauliflower florets in a red pot.

STEP 2

Cover and steam the cauliflower in about 1″ of water in a Large Pot. Cover and steam until just tender (about 7-10 minutes). Uncover and remove from heat.

Note: You can also boil the cauliflower until just tender (about 5 minutes). Drain really well before putting in the casserole dish.

Vegan cheese sauce being mixed in the blender.

STEP 3

Time to make the vegan cheese sauce! To get started, drain and rinse the cashews (discard soaking water). Now place all cheese sauce ingredients in a High-Speed Blender. Blend until cashews have completely broken down and the sauce is smooth.

Note: If you don’t have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.

Vegan cheese sauce cooking in a red pot.

STEP 4

Now for the stretchy cheesy goodness! Pour blended vegan cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent it from burning and sticking to the bottom of the pot.

Note: If the cheese sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning and add more if needed.

Layering the cauliflower florets on top of vegan cheese in a blue casserole dish.

STEP 5

Pour half of the vegan cheese sauce into the greased casserole dish and spread along the bottom. Now add the cauliflower florets on top in mostly one layer.

Topping cauliflower with vegan cheese sauce in a blue casserole dish.

STEP 6

Top with more vegan cheese sauce! Pour the remaining cheese sauce on top of the cauliflower and spread out evenly. You can sprinkle the top with fresh-cracked pepper if desired.

Vegan Cauliflower Casserole topped with breadcrumbs and ready to bake in blue casserole dish.

STEP 7

Now sprinkle the top with prepared panko breadcrumbs and cover with foil. Place in the oven for 15-20 minutes until the cheese is hot and bubbly. Remove the foil and bake for another 10 minutes or until breadcrumbs are light golden brown.

Topping Ideas:

Enjoy! 

Tidbits:

– I recently switched to Sari Foods Nutritional Yeast. I like it better because the vitamins and minerals are naturally occurring. They don’t add any synthetic vitamins, so it’s better for you and it doesn’t taste as bitter either. It’s a few dollars more than most brands but so worth it. (*It doesn’t contain B12, so you’ll have to supplement if you depend on nutritional yeast for that)

– If you have Vegan Lactic Acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons in place of the lemon juice. You’ll need to add a few tablespoons of broth or non-dairy milk to make up the liquid portion of the lemon juice.

Vegan cauliflower casserole in a blue baking dish. Spoon inside and ready to scoop out.

I’d love to hear from you

If you make this Vegan Cauliflower Casserole, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Cheesy Vegan Cauliflower Casserole

This veggie-loaded Vegan Cauliflower Casserole is layered with ooey-gooey cheese, topped with buttery breadcrumbs and then baked to perfection. It's easy and delicious!
5 from 54 votes
Print Pin Rate
Course: Side
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 187kcal
Author: Melissa Huggins

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)

Cheese Sauce

Optional Toppings

  • Fresh-cut parsley
  • Crushed red pepper flakes
US Customary - Metric

Instructions

  • Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside. 
  • Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
  • To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
  • While the cashews are soaking, you can steam the cauliflower. Place about 1 " of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat. 
  • Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
  • Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
  • Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy! 

Video

Notes

*Cashews: To make things easier, you can prep ahead and pre-soften your cashews by placing them in cool water for 4 hours (or overnight in the fridge).  * If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.
Video Instructions: I made this recipe a little different in the instructional video above. I used an Oven and Stove-Top Safe Casserole Dish, so I made everything in there and just popped it in the oven. I used 2 more tablespoons of butter and 2 cloves of fresh minced/crushed garlic. I omitted the 1 teaspoon of granulated garlic too. This is the only change in instructions: Before the cheese sauce goes into the pan, melt butter over medium heat and sauté the garlic for 1 minute. Now add the cheese sauce and thicken for a few minutes. Remove from heat. Now add the cauliflower and gently toss to combine. Cover and bake the same way. Both methods taste amazing, this one is just a tad richer. 

Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 343mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

 


melissa

About Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return. Read more...

Reader Interactions

Comments

  1. Ina

    5 stars
    This recipe sound great. Can you use frozen cauliflower rather than fresh? I have a bunch of frozen cauliflower I bought when the stay-at-home time started but we were able to get fresh so now I am trying to find recipes to use it in since it doesn’t taste very good just roasted or steamed. Thanks.

    Reply

  2. Ljo Rogers

    5 stars
    Recipe was divine! Easier than it looks and wonderfully delicious. Got it down for comfort food in the future

    Reply

  3. Waheed

    Hi,

    This was a lovely dish that we made. Can you provide the serving size (in grams or cups) that equates to the 187 calories that you have indicated

    Thanks,

    Waheees

    Reply

  4. Smaranda Alecu

    5 stars
    Amazing recipe ! Thank you! You saved me ! I had some cauliflower and couldn’t eat it raw because it was way to hard, and I cut it in small pieces. This fit perfectly. I’m so happy I tried it! The béchamel sauce came out amazing! ( I skipped one cup of soy milk and the broth one-I didn’t have and it was soo rich and creamy). The sticky sesame cauliflower recipe is amazing too.
    Keep inspiring us! Kisses & Hugs. God bless you 🙂

    Reply

  5. Nichole underhill

    We love this casserole! I add broccoliwirh the cauliflower, and put it over top of some quinoa. So delicious!!

    Reply

  7. Renee Breit

    5 stars
    Made this yesterday and it is gone! Delicious!! Thank you for sharing (I had to substitute almond milk and cornstarch for tapioca) and it was great!!!!

    Reply

  8. Renee Breit

    5 stars
    Just made this cauliflower casserole and it is outstanding! (I substituted almond milk for soy and cornstarch for tapioca flour) those were the only things I didn’t have.
    So delicious. Thank you for sharing.

    Reply

  9. Steven

    5 stars
    I made it last night without the Pablo and vegan butter. I used hemp seeds to top it with for a little texture. II did use some more garlic and some black pepper to add mor flavor. Without the buttered breadcrumbs, it needed a little more. Does it really have 187,000 calories for 8 servings? That seems incredibly high for what is in it. I don’t count calories, but my clients that are trying to lose weight do and they won’t eat something with over 2,000 calories per serving. I really liked it and wanted a cheesy sauce for this and other dishes and I will be making again.

    Reply

  11. Jennifer

    I’d like to make this but my son is severely allergic to cashews. What changes would you suggest to achieve a cashew-free version?

    Reply

    • Melissa Huggins

      Hi Jennifer, can he have macadamia nuts or almonds? They will both work well (make sure they are unsalted and blanched). The almonds will take much longer to soak (best overnight). The macadamia nuts will take the same amount of time as the cashews. I hope this helps. Let me know if you have any other questions 🙂

      Reply

  12. Lauren

    5 stars
    Super simple and the end product was great! I would have liked a little less lemon juice (and I like lemons), but other than that a great casserole.

    Reply

    • Melissa Huggins

      Hi Sue, I’ve frozen the sauce for a few months with success, but I haven’t tried it with the cauliflower. I had to add a few splashes of broth on the reheat. I think it should freeze nicely with the cauliflower too, but I’m not 100% sure. I’d love to hear how it turns out if you try it. Thank you for stopping by 🙂

      Reply

  14. Maggie

    5 stars
    I was craving a “cheesy” casserole and found this recipe on Pinterest. I’m trying to get my family to eat more vegan meals, but I have a meat/cheese loving hubby and an extremely picky 5 year old that doesn’t like veggies. I was hesitant to make it because my son has never willingly eaten cauliflower in his life. I made it anyway. He ate an entire bowl full without any push from my husband or me. And my husband said he’d eat it again, which is a huge win!! I will definitely be making this often! Thanks for the great recipe!

    Reply

  16. Kelly

    5 stars
    I made this for a potluck mid December and it was a HUGE hit. It was so good that we made it again as a side for our vegan Christmas dinner this year and we are making it again tonight! My mom requested it for Sunday dinner tonight, and she’s the furthest thing from vegan lol so happy I found this recipe it’s definitely a keeper, I will be making this again and again!

    Reply

  17. Korrin

    5 stars
    I’m so glad I made this tonight! My family really liked it. Our 3 year old particularly loved the panko breadcrumb topping and hummed the whole time he ate 😂! Thank you for sharing!

    Reply

  18. Lisa G.

    Does this recipe reheat well? I only have one oven and am trying to make some dishes ahead of time. I can’t wait to try this!

    Reply

    • Melissa Huggins

      Hi Lisa, Yes, fully prepare it up until the baking step and refrigerate without the buttered breadcrumb topping. Then add the breadcrumbs right before baking the next day. Thank you for stopping by 🙂

      Reply

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