Vegan Cauliflower Casserole

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This delicious, creamy Vegan Cauliflower Casserole is the ultimate comfort dish and a bonus is that it is also healthy for you!  Simple cauliflower florets, smothered and baked in a cheesy sauce is easy to prepare and so tasty!

Vegan Cauliflower Casserole

Vegan Cauliflower Casserole is great for serving a large crowd. This creamy Gluten-Free Vegan Cauliflower Casserole is definitely kid-friendly and a crowd-pleaser.

It will easily be a hit at your next gathering,

I will be serving this cauliflower casserole this Thanksgiving with my Lentil Meatballs, Skillet Cornbread, Baked Candied Yams, and Southern Green Beans And Potatoes.

cauliflower casserole, vegan overlay in a white casserole pan with a spoon

Ingredients Used To Make Cauliflower Casserole

  • Raw Cashews
  • Nutritional Yeast Flakes
  • Red Bell Pepper
  • Onion
  • Garlic
  • Tahini Paste
  • Salt
  • Paprika.

What is nutritional yeast flakes?

Nutritional yeast flakes are deactivated yeast, a yellow powder or flakes similar in appearance to cornmeal.

Found in the bulk sections of many health food stores and is popular with vegans/vegetarians to use in recipes for a creamy, nutty or cheesy taste.

Yeast flakes contain protein and Vitamin B12.

Make vegan cheese sauces, gravies, soups and popcorn with nutritional yeast flakes.

Where To Purchase Nutritional Yeast Flakes

Nutritional yeast flakes are sold in most health food stores or online on Amazon. This is what I like Sari Foods Nutritional Yeast Flakes.

Vegan cauliflower casserole steps

How To Make Vegan Cauliflower Casserole

  1. Preheat the oven and lightly grease a casserole pan. Set aside.
  2. Lightly steam the cauliflower florets.
  3. Using a high-speed blender,  make the cashew cheese sauce and add a cup of the steamed cauliflower florets to make a really thick and creamy sauce.
  4. Add the steamed cauliflower florets to the base of the prepared casserole pan evenly.
  5. Pour the cashew cheese sauce over the cauliflower florets. 
  6. Sprinkle top with paprika.
  7. Bake the casserole for about 35 minutes.

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(Per portion)
  • Energy: 274 kcal / 1145 kJ
  • Fat: 17 g
  • Protein: 14 g
  • Carbs: 27 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 40 min
  • Ready in: 55 min
  • For:
  • 4 servings



  1. Preheat oven 400 degrees F. Lightly oil a casserole dish and set aside.
  2. Wash and steam cauliflower florets for 5 minutes or until florets are tender. Reserve a cup of steam cauliflower to blend with the cashew cheese sauce. Place remaining florets in a casserole dish and set aside.
  3. Rinse and drain cashews. Place cashews in a high-speed blender with water, nutritional yeast flakes, red bell pepper, onion, garlic, tahini, salt and cayenne pepper,
  4. Process until smooth and creamy. Add the cup of cauliflower florets and blend, scraping down the sides of blender with a spatula. You may need to add extra water.
  5. Pour sauce over cauliflower florets. Sprinkle top with paprika. Bake for 35 minutes or until edges are slightly brown.
  6. Remove from oven and allow to cool slightly, garnish with parsley and serve.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Jen
    November 8, 2020

    we can’t eat nuts, so the cashews (or recommended almond replacement) won’t work! :( Any other ideas (can’t do tofu either)! But really want to try this! Thanks so much if you have a suggestion! :)

  2. charlotte
    July 19, 2020

    I have NEVER posted a comment on any recipe ever! But this is so great that I have to. This is so wonderful that I had to say so. Super easy to make and tastes so great that every non vegan in the house hogged it up. This will definitely be on my weekly menu.

    • Michelle Blackwood, RN
      July 19, 2020

      Charlotte, I’m so happy you and your loved ones enjoyed it. Thank you very much for taking the time to leave a comment, I really appreciate it.

  3. Katia
    June 25, 2020

    Is the bell pepper just for taste? Is there something I can substitute for it? I am allergic to bell peppers. If it’s a flavor thing I always just leave it out, but I wasn’t sure as it is part of the sauce, so it might play multiple roles?

  4. James NYC
    April 7, 2020

    In the oven now! The sauce is amazing! Wanted to eat it all before I poured over cauliflower! Great recipe! Thanks!

  5. Dan
    March 25, 2020

    This was so good!

  6. Mary Pagano
    February 25, 2020

    Hello Michelle,
    Is there any substitute for nutritional yeast?
    Thank you,
    Mary, RN

  7. Adriane
    January 27, 2020

    Yum yum and yum! I love all of your recipes. Easy to follow, my (meat eater) husband said that all of the recipes that I’ve made of yours taste like good restaurant food. This was so good.

  8. Lisa
    January 19, 2020

    Looks great? Can sub almonds for cashews you think?

    • Michelle Blackwood, RN
      January 19, 2020

      Thank you Lisa, yes you can use blanched almonds in a high-speed blender or blend multiple times in a regular blender until smooth, resting blender motor in between blending. You can also substitute almond flour.

  9. chy kirkland
    January 14, 2019

    Jen made this yesterday,absolutely delicious,ate the leftovers for breakfast.thank you,thank you

    • Michelle Blackwood
      January 14, 2019

      That’s wonderful Chy, I’m so happy you enjoyed it. I’m grateful that Jen found my recipe.

  10. Jen
    September 24, 2018

    You are amazing and this dish is amazing! I’m now at a point of trying to find one of your recipes that I don’t like- it’s proving impossible.

    • Michelle Blackwood
      September 25, 2018

      Wow Jen, you have made my day. Thank you so much, I’m happy you are enjoying my recipes. I recently made it and can’t wait to make it again as soon as I go shopping for more cauliflower.

  11. Christine Kirk
    June 16, 2018

    Simple and delicious….I’ll be replacing this for a low(er) carb scalloped potato dish. Thanks!

    • Michelle Blackwood
      June 17, 2018

      Christine, thank you I’m so happy you enjoyed it.

  12. Danielle
    April 26, 2018

    I’m very excited to try this (recommended from a friend). I have a ton of frozen cauliflower ‘rice’ (the cauliflower that is already minced). Do you think this would work instead of cauliflower florets?

    • Michelle Blackwood
      April 26, 2018

      Danielle, sounds like a great idea. I’m going to start freezing my cauliflower when I have a surplus.

      • Danielle
        April 28, 2018

        Thanks Michelle! Excited to give it a try tomorrow night :)

  13. Annie
    April 18, 2018

    This is delicious! We aren’t vegan (egg, dairy, gluten free) so I added turkey bacon to the top and it tasted very similar to the scalloped potatoes and ham of my childhood. My kids loved it!!

    • Michelle Blackwood
      April 18, 2018

      Annie I’m so happy you enjoyed it, such a great way to get your children to eat their veggies!

  14. Rosana
    February 20, 2018

    My family love it? this is so… yummy,and healthy vegan recipe,and next time that I will make this recipe again I suggest put chilli flakes or jalapeño (optional).its delicious ….thank you who made this recipe .

    • Michelle Blackwood
      February 20, 2018

      Rosana, so happy you loved it.Sounds great to add a little heat, usually, 1/4 teaspoon of cayenne pepper takes it to another level. Thank you for your feedback.

  15. Rachel
    November 20, 2017

    My husband loves this recipe. He is a Minnesotan, made the move to Oregon and is now vegan. This a perfect hot dish for his native roots. We plan on making it for Thanksgiving, but oven space is limited. Do you think I could make this in a crockpot? If so, what temp and for how long?

    • Michelle Blackwood
      November 20, 2017

      Hi Rachel, it is good to know that your hubby loves it! I heard great things about Oregan, they seem to have great vegan restaurants and health food stores there. I have not tried it as yet in a crockpot and I’m curious to know how it turns out. I used my crockpots in the past to make hot processed and liquid soaps but it seems that I need to unpack them and test some recipes this winter!

  16. Kelli
    November 9, 2017

    When replacing the cashews with almond flour, how much flour do you use? A cup?

    • Michelle Blackwood
      November 9, 2017

      Kelli you would use 1 cup, make sure its blanched, skin removed. Best to use a high-speed blender and you may have to blend more than once to get it smooth. If you are using a regular blender, blend at least 3 times resting the blender after each process.

      • Kelli
        November 10, 2017

        This would be almond flour that I bought in the store. Is that ok to use?

  17. Shirley
    October 17, 2017

    Can’t eat cashews, do you know what can be used instead?

    • Michelle Blackwood
      October 17, 2017

      Almond flour or soaked blanched almonds if you used a high-speed blender to get a smooth sauce. If allergic to nuts then substitute with sunflower. seeds Hope you love it!

  18. Sara
    July 23, 2017

    This is the best! So yummy and creamy! I was shocked at how good it tastes when it is so good for you! Thank you so much…

    • Michelle Blackwood
      July 23, 2017

      Thank you Sara, I’m so happy you enjoyed it and thanks again for your feedback!

  19. Larry
    January 29, 2017

    Step 3 calls for garlic but garlic is not listed in the ingredients! Is garlic part of the dish or not? Thanks for sharing.

    • Michelle Blackwood
      January 29, 2017

      So sorry Larry, yes please add 1 clove of garlic!