This vegan cauliflower cheese is a rich and creamy, super cheesy, casserole that’s packed with healthy cauliflower. It makes a great vegan side dish for Thanksgiving, Christmas, or just a weeknight meal.

Vegan cauliflower cheese casserole with a scoop taken out.

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Cauliflower is a vertical vegetable and can be enjoyed in so many ways and make a great low-carb meal. We love to make cauliflower in lots of different ways like roasted cauliflower nuggets, cauliflower stuffing, whole roasted cauliflower, or riced cauliflower risotto.

We also love deep-fried cauliflower and turn it into buffalo cauliflower and orange cauliflower too.

Why make this recipe

This low-carb cauliflower bake is a great alternative to baked mac & cheese, plus you can easily make it gluten-free. This recipe is very similar to my popular coconut mac and cheese but made with cauliflower instead of pasta.

Ingredients and substitutions

  • Cauliflower – you will need a whole head of cauliflower cut into about 4 cups of cauliflower florets.
  • Coconut Milk – a 13.5 oz can of full-fat coconut milk or coconut cream will make your cheese sauce rich and creamy plus 1/2 cup of water. (You can use soy milk, almond milk, oat milk, or any other plant-based milk if you choose, but full-fat canned coconut milk will give you the richest and creamiest vegan cheese sauce.
  • Nutritional Yeast Flakes – This is a yellow flaky powder that has a cheese flavor. This is a key ingredient to give it a cheesy flavor and cannot be omitted. You can read more about it in this article about nutritional yeast.
  • Tapioca Starch – For a stretch to your cheese sauce. This is also referred to as tapioca flour. If you don’t have this, you can swap it out with more corn starch, but it won’t have a stretchy texture.
  • Corn Starch – to thicken the cheese sauce and give it a creamy texture.
  • Salt – To give it flavor.
  • Lemon Juice –  For some acidity and a little tang. You can also use mustard instead.
  • Paprika – For flavor and color. (The red paprika mixed with the yellow turmeric gives it a beautiful orange color!) You can also use smoked paprika for a delicious smokey flavor.
  • Onion Powder and Garlic Powder – For flavor.
  • Turmeric – For color. (optional)

For the topping

  • Breadcrumbs – panko bread crumbs, or crushed crackers work best. You can also omit this if you want.
  • Vegan Butter – you can use any vegan margarine or my homemade vegan butter. You can also omit this completely for a lower-fat dish.
  • Garlic Powder – to flavor the breadcrumbs. (optional)
  • Salt and Black Pepper – for flavor. You can also add a little dash of red pepper flakes for a little spice.

Did you know that not all brands of coconut milk use ethical treatment of animals and therefore not truly vegan? Read more about it and see which brands of coconut milk are vegan.

A close up of vegan cauliflower cheese bake.

Helpful tools

  • Casserole Dish – or oven-safe dish for baking the cauliflower casserole. You want one that will hold about 8 cups.

How to make vegan cauliflower cheese

Step 1 – Bring a large pot of water to a boil. Wash a large head of cauliflower, cut it into bite-sized florets, and place them into the boiling water for 5 minutes before draining well. Transfer the drained blanched cauliflower to a bowl.

Step 2 – To make the vegan cheese sauce, to a pan add a can of coconut milk, 1/2 cup of water, 1/3 cup nutritional yeast, 1 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1/4 teaspoon salt, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon of turmeric and give it a stir with a whisk until all of the starch is dissolved.

Step 3 – Turn the stove to medium heat and frequently stir until your cheese sauce thickens and starts to boil. Then turn down the heat and stir constantly for 1 minute before taking off the heat.

Cauliflower florettes in a glass bowl.
Vegan cheese being poured over cauliflower.

Step 4 – Pour the hot cheese sauce over the cauliflower florets and mix well. Then transfer the mixture to a greased casserole dish.

Step 5 – Melt 3 tablespoons of vegan butter, then add 1/2 teaspoon of garlic powder and 1 cup of bread crumbs or crushed crackers to the melted butter. Then sprinkle the breadcrumb mixture onto the top of the casserole.

Cauliflower with vegan cheese sauce in a casserole dish.
Vegan cauliflower cheese with breadcrumb topping before baking.

Step 6 – Bake in the oven at 375° F (190° C) for 30 minutes until bubbly and golden brown.

A Note about vegan cheese sauce- many vegan cheese recipes call for cashews, but I find that full-fat coconut milk or coconut cream gives the cheese the creamiest texture, plus it is more economical since cashews are expensive. I also love that it’s ready to use out of the can so there is no need to soak or blend anything.

Pro Tips

  • You can omit the process of blanching the cauliflower before baking, but you will have to bake it for an extra 20 minutes if you skip this step.
  • For an extra cheesy sauce, add 1 cup of vegan shredded cheddar cheese to the sauce and stir until it melts completely.

How to store the leftover casserole

Refrigerate: This vegan cauliflower casserole will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can freeze leftover casserole in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to reheat cauliflower casserole

Reheating: Reheat the cauliflower casserole in the microwave for about 3 minutes or bake at 325° F for 20 minutes until warm.

A top view of a baked dairy-free cauliflower bake with breadcrumbs on top.

More vegan sides

Vegan cauliflower casserole recipe

A top veiw of vegan cauliflower cheese casserole.
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5 from 4 rating

Vegan Cauliflower Cheese (Casserole)

Yield: 8
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Monica Davis
A cheesy vegan casserole packed with cauliflower smothered in vegan cheese sauce, topped with bread crumbs, and baked to bubbly perfection.
Print Leave a Review Pin Recipe

Ingredients

  • 4 cups cauliflower florets
  • 1 13.5 oz can coconut milk
  • 1/2 cup cold water
  • 1/3 cup nutritional yeast
  • 1 tablespoon tapioca starch , (aka tapioca flour) use corn starch if you don't have tapioca starch
  • 1 tablespoon corn starch
  • 1 1/4 teaspoons salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika, or smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric

For the breadcrumb topping

  • 3 tablespoons vegan butter, (melted) use soy-free if needed
  • 1/2 teaspoon garlic powder
  • 1 cup breadcrumbs, (GF if needed)

Equipment

Instructions
 

  • Preheat the oven to 375° F (190° C).
  • Bring a large pot of water to a boil. Wash a large head of cauliflower and cut it into bite-sized florets, and place them into the boiling water for 5 minutes before draining well. Transfer the drained blanched cauliflower to a bowl.

Make the cheese sauce

  • To make the vegan cheese sauce, to a pan add a can of coconut milk, 1/2 cup of water, 1/3 cup nutritional yeast, 1 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1/4 teaspoon salt, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon of turmeric and give it a stir with a whisk until all of the starch is dissolved.
  • Turn the stove to medium heat and frequently stir until your cheese sauce thickens and starts to boil. Then turn down the heat and stir constantly for 1 minute before taking off the heat.
  • Pour the hot cheese sauce over the cauliflower florets and mix well. Then transfer the mixture to a greased casserole dish.

For the breadcrumb topping

  • Melt 3 tablespoons of vegan butter, then add 1/2 teaspoon of garlic powder and 1 cup of bread crumbs or crushed crackers to the melted butter. Then sprinkle the breadcrumb mixture onto the top of the casserole.
  • Bake in the oven at 375° F (190° C) for 30 minutes until bubbly and golden brown.

Notes

  • Use full-fat coconut milk for the creamiest cheese sauce.
  • Add the tapioca and corn starch to cold coconut milk. If you try to add this after you start heating the sauce, it will clump and not dissolve.
  • You can omit the process of blanching the cauliflower before baking, but you will have to bake it for an extra 20 minutes if you skip this step.
  • For an extra cheesy sauce, add 1 cup of vegan shredded cheddar cheese to the sauce and stir until it melts completely.
Serving: 1cup, Calories: 395kcal, Carbohydrates: 42g, Protein: 12g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1097mg, Potassium: 336mg, Fiber: 1g, Sugar: 1g, Vitamin A: 82IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 4mg
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