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Vegan Cheesy Cauliflower Casserole in a baking dish with a gold spoon in it.
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5 from 1 vote

Vegan Cheesy Cauliflower Casserole

This Vegan Cheesy Cauliflower Casserole is baked au gratin style in a luscious cashew cream sauce and a crispy panko topping. This is the perfect vegan and gluten free Autumn and Winter side dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 145kcal
Author: Megan Calipari
Cost: $4

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 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Dijon Mustard, ¾ teaspoon Kosher Salt, 2 teaspoon 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 4-6 minutes, until the cauliflower starts to get tender.
    1 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. 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* oven for 25 minutes, then turn the broiler on and broil just until the panko topping is browned, 3-5 minutes.
  • Serve immediately.

Notes

This recipe will also work in a magic bullet-style blender, but you may need cut the non-dairy in half to make sure it fits.
Then, once the sauce is blended add the remaining non-dairy milk.
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.

Nutrition

Serving: 1Serving | Calories: 145kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 382mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 50mg | Calcium: 96mg | Iron: 2mg