This vegan cauliflower bake is so simple to make, uses only 7 ingredients, is relatively quick to make and it’s super tasty.
It’s perfect for people that are oil and gluten-free as well. I’m positive that it will be a hit at any table, and yes, even for picky eaters!
I used to make a deliciously creamy cauliflower casserole with lots of cheese before I became vegan. It was quite a heavy, rich sauce, and the cauliflower would melt in my mouth.
I knew to veganise this dish I would begin with creating a white sauce that would bring it all together. And thank goodness for cashews and nutritional yeast!
The success of this vegan cauliflower bake depends on the white sauce
The first few months of being vegan, I wanted to recreate a white sauce that I liked for dishes like this leek and mushroom pasta. So I set out on a mission to recreate a vegan and healthier alternative.
Once I landed on the fact that cashews make things nice and creamy and thicken a sauce up well, this was my base for a lot of different dishes. Creamy sauces and curries are the ones I use cashews in regularly.
Because I use this white sauce so much in my cooking, I’ve made a stand-alone recipe for your reference: Creamy Vegan White Sauce
The sauce itself is only 6 ingredients and without any processed vegan butter, you can enjoy a healthier alternative without compromising the taste.
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Substitutes for cashews in the white sauce
I haven’t made this sauce without cashews. But you could try swapping them out with either sunflower seeds, white beans or silken tofu.
If you do try an alternative and it works out, please let me know in the comments below.
Blending the cashews
On the topic of cashews, it’s preferable that you use a high-speed blender when making the sauce. You want to ensure that all of the cashew nuts are blended properly to achieve a creamy texture in your sauce.
Alternatively, you can soak the cashews overnight in water (preferably filtered) or soak them in boiling water for 20 minutes. Drain them and they’re ready to use! This will soften them so it will make it easier for your blender to do its job.
If you don’t have a high-speed blender, I recommend the Optimum Vacuum Blender if you’re currently looking for one. We’ve used the first-generation model for years DAILY, and it’s still going strong.
What can you make with a whole cauliflower?
If you’re scratching your head wondering what to make using a whole cauliflower, this vegan cauliflower casserole is perfect!
You can also use the leaves in this bake, however, they’re also great chopped finely and saved for use in soups to bulk them up a little.
More variations of this vegan cauliflower bake
I also make this bake with potato sometimes. Make sure you put them in to cook (in the boiling water) first as they take longer than the cauliflower to be ready for baking.
Add about another 5-10 minutes of overall time if you decide to make it a potato and cauliflower bake.
It doesn’t stop there. You can do a combination of cauliflower and broccoli as well, sweet potato, or even zucchini. The options are pretty endless!
Ways to eat this delicious vegan cauliflower bake
It’s lovely eaten either on its own, with some dipping bread (for that creamy, delicious sauce) and/or with a nice green salad.
You could also eat this bake with some grains, whether it’s rice, quinoa or buckwheat.
This recipe is a great base. It will give you a good foundation and then you can bake whatever vegetables you like with it.
I hope that you love this super easy creamy vegan cauliflower bake as much as I do!
Here are some wonderful things to highlight about this recipe:
- Crowd pleasure (for vegans, omnivores and picky eaters)
- Perfect as a weekly rotational meal as well as for special occasions
- No compromise on flavour
- Heathier alternative
Other recipes you’ll love:
- Vegan Smokey Baked Mac & Cheese
- 3-Ingredient Cabbage Pasta
- Leek and Mushroom Vegan White Sauce Fettuccine
- Creamy Vegan Potato Gratin
- Roasted Curried Cauliflower with Coconut Rice