This Vegan Cheesy Cauliflower Casserole is baked in a luscious cashew cream sauce with a crispy panko topping. This is the perfect vegan and gluten-free Thanksgiving dish.
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Cauliflower is one of my favorite vegetables to keep on hand. I love to slice it into steaks to make Vegan Roasted Cauliflower Steaks, or use it to make cauliflower rice for Vegan Cauliflower Black Bean Burritos.
And this Vegan Cheesy Cauliflower Casserole is a warm au gratin-style dish, and it is the ultimate wintertime comfort food. And it makes a delicious vegan and gluten-free Thanksgiving side dish!
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Why You'll Love This Recipe
- This recipe requires just 9 simple ingredients.
- And it can be made ahead of time if you are serving it for Thanksgiving.
- This Cheesy Cauliflower Casserole is completely vegan and gluten-free, so anyone can enjoy it.
- It is ultra-creamy thanks to a simple cashew cheese sauce.
- And most importantly, it is absolutely delicious!
Ingredients
Cauliflower: The versatility of cauliflower never ceases to amaze me. From cauliflower steaks to soups like my Cauliflower Red Lentil Soup to this Vegan Cheesy Cauliflower Casserole recipe, it can really do it all. You will need one whole head of cauliflower for this recipe.
Raw Cashews: Cashews give the cheese sauce its creaminess. Raw cashews don't impart a strong cashew flavor, but roasted cashews will, so don't use roasted cashews!
Non-Dairy Milk: Use any unsweetened non-dairy milk you like. I like So Delicious Coconut Milk.
Nutritional Yeast: Nutritional yeast gives the cream sauce its cheesy flavor.
Cornstarch: Cornstarch thickens the cashew cheese sauce as the casserole bakes in the oven.
Panko Bread Crumbs: I used gluten-free panko to keep this Vegan Cheesy Cauliflower Casserole gluten-free. I love Ian's Gluten-Free Panko Bread Crumbs.
Special Equipment
You need a blender for this recipe.
I have a high-speed blender, which I realize not everyone has.
This recipe will also work in a magic bullet style blender, but you may need to cut the plant milk in half to make sure it all fits.
Then, once the sauce is blended, add the remaining non-dairy milk.
Step-By-Step Instructions
Step 1. First, make the cheesy sauce. Combine soaked cashews, non-dairy milk, nutritional yeast, onion and garlic powder, dijon mustard, and salt and pepper in a blender.
Then, blend on high until the sauce is completely smooth.
Step 2. Next, pour the cashew cheese sauce into the pot and cook over medium-low heat until thickened.
Step 3. Then, blanch the cauliflower in a large pot of boiling water until fork-tender, about 5-7 minutes.
Drain the cauliflower and return to the stove, and add the cheese sauce to the pot. Stir until the cauliflower is well-coated with the cheesy sauce.
Step 4. Now, transfer the Vegan Cheesy Cauliflower to a 1.5 QT casserole baking dish, top with gluten-free panko breadcrumbs, and bake in a 400*F oven for about 25 minutes.
Then, turn the broiler on high and allow the breadcrumbs to brown for about 3 minutes.
Serve!
Make it a Meal
I always make this Vegan Cheesy Cauliflower Casserole for Thanksgiving, so here are a few of my favorite Vegan Thanksgiving Sides to serve alongside it:
Recipe FAQs
To store, transfer to an airtight container and place in the refrigerator for up to 4 days.
I don't recommend freezing this recipe.
I recommend reheating in a toaster oven over a microwave.
You can make the recipe up to step six, but don't add panko breadcrumbs on top!
Store the unbaked casserole in the refrigerator for up to 4 days.
When you are ready to bake and serve, top the casserole with panko breadcrumbs and bake as directed in the recipe.
Top Recipe Tips
To achieve a creamy cashew sauce for the Vegan Cheesy Cauliflower Casserole, it's imperative to soak the cashews.
Soaking softens the cashews so the blender can blend them into a completely smooth sauce.
I use my tea kettle to pour boiling water over the cashews. Then, I allow them to soak for 30 minutes.
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📖 Recipe
Vegan Cheesy Cauliflower Casserole
Equipment
- 1 Blender High Speed or Magic Bullet Style
- 1 4 Quart Pot
- 1 1.5 Quart Baking Dish
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
For the Cashew Cream Sauce
- ½ Cup Raw Cashews, soaked in hot water for at least 30 minutes
- 1 ¼ Cup Non-Dairy Milk I used So Delicious Coconut Milk
- ¼ Cup Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dijon Mustard
- ¾ teaspoon Kosher Salt
- 2 teaspoon Cornstarch
- Black Pepper to Taste
For the Gratin
- 1 Medium Head of Cauliflower, cut into florets 6-7 Cups of Florets
- ¼ Cup Gluten-Free Panko Bread Crumbs
Instructions
To Make the Cashew Cream Sauce
- Combine soaked cashews, non-dairy milk, nutritional yeast, dijon mustard, onion powder, garlic powder, cornstarch salt, and pepper in a high-speed blender and blend on high until completely smooth, scraping the sides down with a spatula as necessary. See note!½ Cup Raw Cashews, soaked in hot water for at least 30 minutes, 1 ¼ Cup Non-Dairy Milk, ¼ Cup Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dijon Mustard, ¾ tsp Kosher Salt, 2 tsp Cornstarch, Black Pepper to Taste
To Put the Gratin Together
- Preheat oven to 400* F.
- You will need a 1.5-quart baking vessel. Shape doesn't matter, so to test which baking vessel is the right size, add the raw cauliflower to see if all of it fits. Set the baking dish aside.
- Fill a 3-4 quart pot with water and bring to a boil. Add a big pinch of salt to the water and then add the cauliflower florets. Boil for 5-5 minutes, until the cauliflower is fork-tender1 Medium Head of Cauliflower, cut into florets
- Drain the cauliflower into a colander. Leave the cauliflower in the colander, but return the pot to the stove.
- Pour the cashew cream sauce into the pot and turn the burner onto medium-low. Whisk constantly until the mixture starts to thicken and just comes to a boil. Then, remove from heat.
- Add the cauliflower into the thickened cashew cream sauce, gently stir with a spatula to coat everything. Then transfer the mixture into an approximately 1.5 quart baking dish. Top with panko bread crumbs.¼ Cup Gluten-Free Panko Bread Crumbs
- Bake in a 400*F oven for 25 minutes, then turn the broiler on and broil just until the panko topping is browned, 3-5 minutes.
- Serve immediately.
Phyllis Neyman says
Megan, did you go to Richland Elementary School?
Megan Calipari says
Yes!