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Vegan cauliflower cheese in a white dish with a serving removed.
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5 from 9 votes

Vegan Cauliflower Cheese

Vegan cauliflower cheese is the most delicious way to eat cauliflower! Roasted cauliflower smothered in vegan cheese sauce, topped with breadcrumbs and baked until golden.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Savory, Side
Cuisine: Vegan
Diet: Vegan
Servings: 6
Calories: 302kcal


Roasted Cauliflower:

Vegan Cheese Sauce:


  • ½ cup Vegan Breadcrumbs
  • 2 Tbsp Vegan Butter Melted



  • Preheat the oven to 430°F (220°C).
  • Add cauliflower florets to a mixing bowl along with olive oil, sea salt and black pepper and toss the cauliflower florets so that they are lightly coated in the oil and spices.
  • Transfer to a roasting pan or a parchment lined tray and bake in the oven at 430°F for 20 minutes. Remove the cauliflower from the oven and then turn the oven down to 400°F.
  • While the cauliflower is roasting prepare your cheese sauce. Add vegan butter to a saucepan on medium to high heat and when melted add in all purpose flour. Fry the flour in the vegan butter briefly.
  • Add the soy milk all at once and whisk it in. Bring to the boil stirring and whisking constantly. When it boils keep stirring for a few minutes until it has thickened noticeably.
  • Remove from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt and whisk in.
  • Place the roasted cauliflower into a mixing bowl, pour over the cheese sauce and toss the cauliflower gently in the sauce.
  • Prepare your breadcrumbs by adding them to a bowl with melted vegan butter and toss the breadcrumbs with the butter so that they’re lightly coated.
  • Transfer the roasted cauliflower and sauce to a 9x13 baking dish and smooth down.
  • Spread the breadcrumbs evenly over the top.
  • Bake in the oven (uncovered) at 400°F for 25-30 minutes until browned on top.
  • Serve topped with some fresh chopped parsley and ground black pepper.


  1. Gluten-Free: You can make this recipe gluten-free if you use a gluten-free all purpose flour to make your vegan cheese sauce. You'll also need to use gluten-free breadcrumbs for the topping, or switch breadcrumbs up for some grated vegan cheese or vegan cheese slices instead.
  2. Storing: Keep leftovers stored in the fridge (covered) for 3-4 days.
  3. Freezing: This is not ideal for freezing as the cauliflower may become watery once thawed.


Serving: 1Serve | Calories: 302kcal | Carbohydrates: 23g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 766mg | Potassium: 704mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1179IU | Vitamin C: 81mg | Calcium: 212mg | Iron: 2mg