Vegan Cheesy Cauliflower Casserole

5 from 1 vote

Vegan Cheesy Cauliflower Casserole

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.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: 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 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-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-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.

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.

To make this recipe ahead of time: 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.

Nutrition