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Vegan Cauliflower Cheese

by Amelia Littlejohn
on 25th April 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Cauliflower cheese is an amazing dish – perfect comfort food, super tasty and cauliflower is bursting with nutrients. This vegan friendly cauliflower cheese recipe may be dairy free but it certainly doesn’t lack on taste.


Vegan Cauliflower Cheese

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The sauce is made using butternut squash, soaked cashews and nutritional yeast which when blended together create such a creamy consistency and cheesy taste – you’d never even know it was cheese-less!

Ingredients

  • 1 medium cauliflower
  • 200g butternut squash
  • 100g cashews (soaked overnight or for a minumum of 5 hours)
  • 1/2 white onion
  • 3 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 80ml almond milk
  • 1 tsp olive oil
  • Pinch cayenne pepper
  • 8g fresh basil
  • Salt & pepper
Prep Time
Serves
4

Instructions

  1. The night before you want to make the cauliflower cheese (or minimum 5 hours prior), place your cashews in a bowl and cover with cold water to soak.

  2. Pre-heat the oven to 150 degrees celsius.

  3. Cut the butternut squash into cubed pieces and steam cook for 15 minutes, until soft.

  4. Dice the onion then place in a pan over a medium heat with the olive oil. Cook until soft and beginning to brown.

  5. Drain and rinse the soaked cashews and add them to your Ninja Kitchen food processor along with the cooked butternut squash, onion, nutritional yeast, lemon juice, almond milk, cayenne pepper and plenty of salt and pepper. Blend until smooth!

  6. Cut the cauliflower into florets, wash and place in a steamer. Cook for 15-20 minutes or until the cauliflower is soft.

  7. Add the cauliflower florets to a baking dish and stir in the creamy cheese sauce!Sprinkle the chopped basil on top and place into the oven to cook for 10 minutes.

  8. Serve and enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn