Go Back
+ servings
Vegan cauliflower cheese gluten-free

Get the Recipe: Vegan Cauliflower Cheese (Gluten-free)

This vegan cauliflower cheese is incredibly rich, savoury and easy to make. The cheesy sauce is made using coconut milk and cashews, and it's perfect as a side dish or a cosy main course. Gluten-free, dairy-free.


  • 4 cups cauliflower florets
  • 1 cup plant based milk
  • 3 cloves garlic
  • 1 cup cashews, soaked for at least 4 hours, or boiled for 15 minutes
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp mustard, ensure vegan and gluten-free
  • 1 1/2 cups coconut milk, (1 14 oz tin)
  • 1/4 cup cornstarch, or tapioca flour
  • 2 tbsp tamari
  • 1 lemon, juice of
  • 1 1/2 tbsp vegan butter
  • 1 large onion, sliced
  • 3 tbsp breadcrumbs, gluten-free


  • Conventional oven
  • Casserole dish
  • Saucepan
  • Blender or food processor
  • Frying pan


  • Preheat the oven to 180 degrees C (350 F) and grease a casserole dish.
  • Add the cauliflower to a saucepan and cook for 5-6 minutes, until softened. Alternatively, you can steam it by placing a steaming basket over a saucepan of water.
  • Meanwhile, make the sauce. Add the plant based milk, garlic, cashews, salt, cumin, garlic powder, mustard, coconut milk, cornstarch, tamari and lemon juice to a blender and blend until smooth.
  • Melt the vegan butter in a large pan and add the onion. Cook for 5 minutes, until softened and translucent.
  • Add the sauce to the pan and stir continuously until it starts to thicken. When this is the case, add boiled or steamed cauliflower. Stir to combine.
  • Transfer to the casserole dish, sprinkle with the breadcrumbs, and bake in the preheated oven for 30 minutes, until the sauce is bubbly and thick, and the breadcrumbs are golden brown.


Calories: 254kcal, Carbohydrates: 19g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Sodium: 528mg, Potassium: 426mg, Fiber: 3g, Sugar: 3g, Vitamin A: 100IU, Vitamin C: 33mg, Calcium: 81mg, Iron: 3mg