Name: Cheesy Vegan Cauliflower Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large head of cauliflower, chopped into bite sized florets; 2 tablespoons oil; 1/2 cup raw cashews*; 1 cup vegan chicken broth (water + 2 teaspoons no chicken bouillon) or use a good veggie broth; 1 cup soy milk; 3/4 cup unsweetened non dairy yogurt, I use coconut yogurt; 3 and 1/2 tablespoons tapioca starch; 1 tablespoon nutritional yeast; 1 tablespoon distilled white vinegar; 1 tablespoon vegan butter; 1 tablespoon white miso, I use shiro miso; 1 and 1/4 teaspoons salt; 1/2 teaspoon garlic salt (not powder); 3 tablespoons melted vegan butter; 1 and 1/4 cups panko bread crumbs; 1/2 teaspoon Italian seasoning; Pinch of salt and pepper

Description

This Cheesy Vegan Cauliflower Casserole is an irresistibly creamy and easy one-pan recipe. Featuring roasted cauliflower and a simple cashew cheese sauce, the side dish is finished with a layer of panko breadcrumbs for a delicious crunch!

Ingredients

1 large head of cauliflower, chopped into bite sized florets
2 tablespoons oil

Cheese sauce

1/2 cup raw cashews*
1 cup vegan chicken broth (water + 2 teaspoons no chicken bouillon) or use a good veggie broth
1 cup soy milk
3/4 cup unsweetened non dairy yogurt, I use coconut yogurt
3 and 1/2 tablespoons tapioca starch
1 tablespoon nutritional yeast
1 tablespoon distilled white vinegar
1 tablespoon vegan butter
1 tablespoon white miso, I use shiro miso
1 and 1/4 teaspoons salt
1/2 teaspoon garlic salt (not powder)

Panko topping:

3 tablespoons melted vegan butter
1 and 1/4 cups panko bread crumbs
1/2 teaspoon Italian seasoning
Pinch of salt and pepper

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Instructions

Preheat oven to 400° lightly grease a 9 x 13 casserole dish
Spread chopped cauliflower in the prepared dish, toss with the oil and a pinch of salt and pepper. Roast for 30 minutes uncovered.
Cheese sauce and topping: while cauliflower cooks, blend the cheese sauce ingredients in a high speed blender or nutribullet (taste and add salt and pepper if needed) Mix panko topping in a bowl. Set both aside.
Remove roasted cauliflower from the oven, and pour cheese sauce evenly over the cauliflower (it will thicken in the oven). Cover tightly with tin foil, be careful it will be hot.
Bake for 20 minutes, remove from the oven, sprinkle the bread crumb topping evenly over the top and bake uncovered for an additional 15 -20 minutes or until brown and bubbly.
Serve and enjoy! For step by step photos, Tips and more see above post

Notes

For nut free: omit the cashews and stir in a cup or so of grated vegan cheese threads when adding the sauce.
Gluten free: use gluten free panko bread crumbs
To store: will keep covered in fridge for up to 3 days and freeze for up to 3 months.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Category: Mains
Method: Oven
Cuisine: American, Canadian

Keywords: vegan cauliflower casserole, cheesy cauliflower casserole