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Vegan Cauliflower Cheese Bake
Vegan Cauliflower Cheese Bake

Vegan Cauliflower Cheese Bake
Vegan Cauliflower Cheese Bake
Source
Ingredients:
1
Servings
  • 32
    oz
     cauliflower 2 pounds
  • 60
    ml
     vegan butter
  • 60
    ml
     all almond flour
  • 1
    tsp
     salt
  • 0.5
    tsp
     ground black pepper
  • 0.5
    tsp
     onion powder
  • 0.5
    tsp
     garlic powder
  • 480
    ml
     unsweetened plant-based milk (such as soy, almond, or oat)
  • 720
    ml
     vegan cheese shreds (such as daiya, violife, or follow your heart) divided
  • 60
    ml
     nutritional yeast flakes (optional, for extra cheesy flavor)
Vegan Cauliflower Cheese Bake
Instructions:
  1. Preheat oven to 350℉. Spray a 2 quart casserole dish with cooking spray and set aside.
  2. Bring a large pot of water to a boil. Add cauliflower to the boiling water and allow to cook for 5-6 minutes.
  3. Remove cauliflower and place it in a bowl filled with ice water.
  4. In a large-size saucepan melt vegan butter over medium heat. Whisk in almond flour, salt, black pepper, onion powder, and garlic powder. Allow to cook for 2-3 minutes while stirring.
  5. Whisk in plant-based milk, continue to cook over medium/low heat while whisking until thickened.
  6. Remove from heat and stir in 2 cups of vegan cheese shreds and nutritional yeast flakes until melted.
  7. Mix cauliflower with cheese sauce and add to casserole baking dish.
  8. Top cauliflower with the remaining 1 cup vegan cheese shreds.
  9. Bake for 20 minutes or until golden and bubbly. I broil the top for the last 2 minutes.
  • 32
    oz
     cauliflower 2 pounds
  • 60
    ml
     vegan butter
  • 60
    ml
     all almond flour
  • 1
    tsp
     salt
  • 0.5
    tsp
     ground black pepper
  • 0.5
    tsp
     onion powder
  • 0.5
    tsp
     garlic powder
  • 480
    ml
     unsweetened plant-based milk (such as soy, almond, or oat)
  • 720
    ml
     vegan cheese shreds (such as daiya, violife, or follow your heart) divided
  • 60
    ml
     nutritional yeast flakes (optional, for extra cheesy flavor)
1
Servings
0

Preheat oven to 350℉. Spray a 2 quart casserole dish with cooking spray and set aside.

Bring a large pot of water to a boil. Add cauliflower to the boiling water and allow to cook for 5-6 minutes.

Remove cauliflower and place it in a bowl filled with ice water.

In a large-size saucepan melt vegan butter over medium heat. Whisk in almond flour, salt, black pepper, onion powder, and garlic powder. Allow to cook for 2-3 minutes while stirring.

Whisk in plant-based milk, continue to cook over medium/low heat while whisking until thickened.

Remove from heat and stir in 2 cups of vegan cheese shreds and nutritional yeast flakes until melted.

Mix cauliflower with cheese sauce and add to casserole baking dish.

Top cauliflower with the remaining 1 cup vegan cheese shreds.

Bake for 20 minutes or until golden and bubbly. I broil the top for the last 2 minutes.

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