
SKIP TO RECIPE
A deliciously easy recipe to add to my 15min main meals. This Vegan Cauliflower & Broccoli Cheese Casserole is filled with goodness and nutrition. A filling meal for the whole family.
This delicious, simple recipe is upped a notch with the addition of a creamy, flavoursome, Vegan Cheesy Sauce – fully vegan & fully tasty! To keep this recipe vegan, I used almond milk, although you can use any plant based milk.
Making your cheesy sauce for your Vegan Cauliflower & Broccoli Cheese Casserole is super quick and simple. Like all my sauces, I add everything into a NutriBullet or high speed blender, with minimum chopping & dishes to clean and most importantly minimum time!
Other Recipes Like This…
For more warm and nourishing dishes using my Vegan Cheesy Sauce, take a look at my hasselback Purple Sweet Potatoes Baked in Vegan Cheesy Sauce. Other filling and hearty recipes include my Vegan Lentil & Courgette Parmigiana, which uses a nutritional yeast mix to give the dish a cheesy taste, my Courgette Rolls Soufflé (which can be made vegan by using a tomato sauce or white sauce instead of eggs) and my Speedy Quiche Á La Gail’s, which is a perfect vegetarian option for a warm and filling main meal.
Soak your cashew nuts in very hot water for 10min
In a tiered steam pan, steam your cauliflower & Broccoli florets for about 5min. You can test if ready by poking a knife through the hard stem and if it goes through easily then it's ready. Make sure your broccoli remains green. Yellow broccoli is overcooked broccoli.
Whilst you wait for your veggies to steam, in a blender cup add all your ingredients apart from the grated cheese, onion rings & bread crumbs.
Dissolve the stock cube in 1 cup hot water and add to your blender cup
Add your cashews in last so they are softened enough
Blitz the cheesy sauce to a runny consistency. I like dipping bread into the casserole sauce but if you prefer a firmer consistency, add half the amount of milk listed in the ingredients
In a baking dish, spread out your steamed florets
Pour over your cheesy sauce
Top up with vegan grated cheese, onion rings & bread crumbs
Grill in the oven on high for 5min or until brown and toasty
Ingredients
Directions
Soak your cashew nuts in very hot water for 10min
In a tiered steam pan, steam your cauliflower & Broccoli florets for about 5min. You can test if ready by poking a knife through the hard stem and if it goes through easily then it's ready. Make sure your broccoli remains green. Yellow broccoli is overcooked broccoli.
Whilst you wait for your veggies to steam, in a blender cup add all your ingredients apart from the grated cheese, onion rings & bread crumbs.
Dissolve the stock cube in 1 cup hot water and add to your blender cup
Add your cashews in last so they are softened enough
Blitz the cheesy sauce to a runny consistency. I like dipping bread into the casserole sauce but if you prefer a firmer consistency, add half the amount of milk listed in the ingredients
In a baking dish, spread out your steamed florets
Pour over your cheesy sauce
Top up with vegan grated cheese, onion rings & bread crumbs
Grill in the oven on high for 5min or until brown and toasty