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Nothing takes your cauliflower to the next level quite like slathering it in a rich, creamy cashew cheese sauce, sprinkling it with breadcrumbs, and baking it in the oven until it’s melt-in-your-mouth tender. Christmas side dish anyone?

You will need

Serves 4

  • 2 cups raw cashews
  • 1 head cauliflower, chopped into florets
  • 2 cups vegetable stock
  • 1/4 – 1/2 cup nutritional yeast, to taste
  • 3 cloves garlic
  • 1 teaspoon lemon juice
  • 1/2 - 1 teaspoon salt, to taste
  • Pepper, to taste

Optional topping

  • 1 cup breadcrumbs (gluten-free if required)
  • 2 tablespoons olive oil

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20 mins to prep

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Add the cashews to a bowl and cover with boiling water. Let them soak for about 10 minutes then drain and set aside.

  3. Step 3

    Bring a large pot of water to the boil. Add the cauliflower and parboil for 5 minutes so the florets are slightly tender. Drain and scatter the florets in a large casserole dish.

  4. Step 4

    Add the rest of the ingredients (drained cashews, stock, nutritional yeast, lemon, garlic, salt and pepper) to a high-powered blender. Blend until as smooth as possible.

  5. Step 5

    Add the cashew mixture to the large pot and place it over medium heat. Cook the mixture while stirring for 5 minutes or until slightly thickened.

  6. Step 6

    Pour the cashew mixture over the cauliflower. Carefully toss the cauliflower so the florets are coated in the creamy sauce.

  7. Step 7

    Optional: Combine the breadcrumbs and olive oil in a small bowl. Scatter the breadcrumbs on the cauliflower.

  8. Step 8

    Bake the cauliflower in the oven for 20-25 minutes or until bubbling. Serve hot with a salad or cooked vegetables.

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