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!
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.
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.