Cauliflower Cheese – Simple Vegan Recipes

Earlier in the year I posted a recipe for Macaroni Cheese which was made using Violife. Since then supermarkets have got in on the dairy-free cheese act and vegan has never been easier! I found that some of these new products melted better than the ones we’d used historically. With this is mind I thought I’d share a side dish I prepare if we’re having a Nut Roast – Cauliflower Cheese. You could even serve it as a simple midweek supper if you’re time pushed!

I have made the Cauliflower Cheese using frozen and fresh in the past. Both work equally well. When using the frozen variety I actually didn’t pre-cook the veg and placed it straight into the baking dish from the freezer. It can be more economical to have frozen veg tucked away, although my own local fruit shop was selling 3 large cauliflowers for 80p the other day. If you have broccoli needing to be used you could substitute this instead.

Vegan Cauliflower Cheese

  • 80g of dairy-free spread
  • 100g of plain flour
  • 600ml of plant milk, unsweetened
  • 4 heaped tsp nutritional yeast
  • 1 tsp English mustard powder (optional)
  • Black Pepper to taste
  • 1/2 tsp garlic powder
  • Pinch of salt
  • 1 Cauliflower
  • 1 tsp mixed herbs
  • 200g of grated vegan cheese like Sainsbury’s Dairy Free Cheddar
  1. Prepare the cauliflower by chopping into bite sized florets and blanch in a pan of boiling water. This should only take a few minutes. Drain in a colander and set aside. 
  2. Add the dairy-free spread to another pan and melt slowly on a low heat. Add the flour and mix well. It will clump into a ball, but that’s not a problem.
  3. Add the milk a little at a time, whisking until all has been added. You will eventually end up with a smooth consistency but it will take slightly longer than a traditional white sauce on account of the dairy-free spread being used instead of butter.
  4. Add the mustard (if using), garlic powder, nutritional yeast, and mixed herbs. Stir well. Season with salt and pepper.
  5. Place the cauliflower into an ovenproof dish and then pour on the roux. 
  6. Sprinkle over the dairy free cheese and bake in the oven at Gas Mark 3 for 20 minutes. Keep an eye on the dish towards the end as you want the cheese to still be ‘melty’.

Thanks for reading,

Pip x


  1. Lynda

    Ooh, lush, Emma! I’m so grateful for these ideas: you are making my path to veganism easier than yours was. This is my first full week of being a vegan. I don’t know that I’d have got past Monday without your example.


    1. Emma Phillips (Post author)

      That’s lovely of you to say. Well done on making the step! Just give me a shout on social media if you’d like to have a chat x


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