This vegan cauliflower cheese is a dairy-free version of the beloved classic comfort dish that's ridiculously easy to make. It's the perfect side dish for Christmas dinner or simply for a regular Sunday meal.

Try my vegan scalloped potatoes and vegan butternut squash mac and cheese next!

Overhead view of creamy vegan cauliflower cheese in a purple baking dish.

Cauliflower cheese is one of the most popular British dishes that makes an appearance on Christmas tables or Sunday roasts.

It is, obviously, made with cheese, and if you're wondering whether a vegan version can actually taste cheesy and remain creamy, the answer is absolutely yes.

Many of the recipes you'll find out there use cashews to make the sauce, but I opted for a nut-free version.

I use the same pot to boil the cauliflower and then make the sauce, so you don't have too many things to wash up. Oh, and you don't even need a blender to make it.

Why you'll love this vegan cauliflower cheese

It works great as a Sunday roast or holiday side, but you can also enjoy it as a main.
You only need one pot and one baking dish to make it.
It's dairy-free and nut-free at the same time.

Baked vegan cauliflower cheese in a casserole dish with a wooden spatula.

What you'll need

Cauliflower - You'll need a large cauliflower head for this recipe, cut into florets. I like them to be medium-sized, and you can also leave the stalks in.
Plant-based butter - Use a block-style plant-based butter instead of the spread style, because that is how you get a better roux. I typically go for the plant-based butter from Flora.
All-purpose flour - You can swap this for a gluten-free flour, if you'd like.
Plant-based milk - Any plant-based milk works well here, as long as it's unsweetened and unflavoured. I went for oat milk because it's neutral, creamy and nut-free, but almond and soy milk also work great.
Dijon mustard - You only need a bit of mustard to sharpen the cheesy flavor without actually making the dish taste like mustard. Plain English mustard also works great.
Nutritional yeast - This is where the cheese flavor comes from. Adjust the quantity to your liking, depending on how "cheesy" you want the sauce to taste.
Fresh thyme - This adds a very nice flavor to the sauce, but if you don't have fresh thyme, you can swap it for half a teaspoon of dried thyme instead.
Nutmeg - The classic béchamel flavor that brings a special touch to vegan cauliflower cheese as well. A little goes a long way here.
Plant-based grated cheese - Use a melting cheddar-style or mozzarella-style plant-based grated cheese. This only goes on top, and you can even skip it if you like.

Pro tip

Allow the drained cauliflower to steam-dry in the colander while you make the sauce; the surface water will evaporate instead of leaking into the dish, so you won't end up with a watery casserole.

Close-up of baked cauliflower with plant-based cheese.

How to make vegan cauliflower cheese

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Start by preheating the oven to 200°C / 395°F. Boil the cauliflower in salted water for just 4-5 minutes.

Use the same pot to melt the plant-based butter over medium heat, then stir in the flour to make a roux.

Cubes of vegan butter melting in a saucepan.

Flour added to melted vegan butter in a saucepan to make a roux.

Pour in the oat milk a little at a time, whisking continuously so the sauce stays smooth. Once all the milk is in, stir in the Dijon mustard, nutritional yeast, fresh thyme and nutmeg, then season to taste.

Plant-based milk being poured into a saucepan to make vegan cauliflower cheese sauce.

Nutritional yeast and seasonings added to a creamy vegan cheese sauce in a saucepan.

Spread half of the sauce over the bottom of a baking dish and arrange the cauliflower evenly on top. Pour over the rest of the sauce, scatter with the grated plant-based cheese and bake for 20-25 minutes until bubbling and golden.

Vegan cauliflower cheese topped with grated dairy-free cheese before baking.

Vegan cauliflower cheese baked in a casserole dish until golden and bubbly.

Substitutions and variations

To make your vegan cauliflower cheese gluten-free, use a gluten-free all-purpose flour or even a cornstarch slurry to thicken the sauce.
If you'd like a crispy top, mix some panko bread crumbs with a bit of oil, or use my vegan parmesan (it has cashews in it, though).
This dish is also great with broccoli or half and half broccoli and cauliflower. The method doesn't change at all.

Helpful tips

One of the most common failures for this dish is a watery sauce. To avoid it, simply cook the cauliflower florets until just tender, drain them thoroughly and leave in the colander while you make the sauce.
If you notice that your sauce is lumpy, whisk hard off the heat until the lumps are gone. Alternatively, you can pass it through a sieve.
If you'd like to make this ahead for Christmas, you can assemble up to a day ahead, chilled, then add the cheese and bake from cold, with 5 to 10 minutes extra time.
If your cheese is not browning, it may need a couple of minutes under the broiler at the end. Vegan cheeses vary a lot here, so keep an eye on it and broil until you get the desired level of golden.

What to serve with vegan cauliflower cheese

With a casserole-style main, like my vegan sausage casserole.
As an accompaniment to a vegan "beef" stew.
On a roast-style plate with crispy air fryer potatoes.

Leftovers and storage

Any leftovers will keep well in an airtight container in the fridge for three to four days.
Reheat in the oven, covered, until hot through, or you can microwave it in portions.
This freezes reasonably well, but you need to keep in mind that the cauliflower will soften and the sauce may need a stir. If you plan on freezing, it's best to freeze it assembled and unbaked.

More recipes you'll love

If you've tried this vegan cauliflower cheese recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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