This savory and decadent Vegan Cheesy Cauliflower Potato Casserole is everything you could want in a side dish! Despite the cheesiness, this casserole is completely plant-based and dairy-free so it won’t make you feel heavy or yucky after eating. The cauliflower makes this dish more nutrient-dense and the potatoes make it extra comforting. This would be perfect to serve alongside Three Bean Chili, Vegan Caesar Salad, Vegan Jackfruit Brisket, or Broccoli Caesar Salad.
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Notes on Ingredients
- Cauliflower: This recipe uses a whole head of cauliflower. Be sure to cut the cauliflower into small, bite size pieces.
- Raw cashews: I recommend soaking the cashews in boiling water for 5-10 minutes before blending so they soften and blend easier!
- Non-dairy milk: Be sure to use plain and unsweetened non-dairy milk. I like soy, coconut, or almond for this recipe.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Cheesy Cauliflower Potato Casserole?
- Boil potatoes and cauliflower.
- Blend cheese sauce ingredients together in the blender.
- Mix potatoes and cauliflower in a 9×13 casserole dish with the sauce. Top with breadcrumbs.
- Bake for 20 minutes.
- Top with fresh parsley.
- Serve and enjoy!
- Step 1: First, chop and boil the potatoes and cauliflower.
- Step 2: Then, make the cheese sauce in a blender.
- Step 3: Mix potatoes, cauliflower, and cheese sauce in a casserole dish. Top with breadcrumbs.
- Step 4: Finally, bake for 20 minutes or until golden on top. Garnish with parsley and enjoy!
Commonly Asked Questions
Any brand you like. I like the Kooshy sourdough breadcrumbs or Ian’s gluten-free natural breadcrumbs for a GF option.
I’d suggest yukon golds, red skins, or Idaho potatoes. Any kind of white potato works well!
You don’t have to! If you use a variety with softer skin like Yukon golds or creamer potatoes, then you definitely don’t have to. If you use russet potatoes, you may want to peel them as the skin is a bit tougher but you don’t have to.
Yes! Check out my Vegan Cheesy Garlic Bread, Roasted Root Veggies with Tahini Sauce, and Roasted Sweet Potatoes with Chipotle Aioli.
I used the fresh organic cauliflower for my vegan cheesy cauliflower potato casserole from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.
If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! Look for Josie’s Organics in your local store! Use their store locator!
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Extra Helpful Tips
- To get the breadcrumbs crispy, turn on the broiler for 1-3 minutes. Keep a close eye on it to be sure the casserole doesn’t burn! You can also mix in some EVOO or vegan butter in the breadcrumbs to help them get crispy.
- Be sure to use raw cashews as those will yield the creamiest, most cheesy tasting sauce.
- Use a high-speed blender, not food processor, for the cheese sauce.
How to Store
Store casserole leftovers in an airtight container for up to 4 days in the fridge. To reheat, simply microwave or put back in the oven. You can freeze this casserole for up to 2 months in a freezer-safe container.
If you tried this Vegan Cheesy Cauliflower Potato Casserole or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Cheesy Cauliflower Potato Casserole
Equipment
- 1 9×13 casserole dish
- 1 oven
- 1 knife
Ingredients
- 1 head cauliflower I use Josie's Organics
- 7 yukon gold potatoes cubed, I used potatoes about the size of a fist
- ¼ cup nutritional yeast
- 1 cup raw cashews soaked in boiling water for 5-10 minutes
- 1 cup vegetable broth low-sodium
- ½ cup non-dairy milk unsweetened
- ½ lemon juiced
- 1 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 teaspoon pepper
- ½ cup breadcrumbs
- fresh parsley to garnish
Instructions
- Preheat oven to 450 degrees F. Bring a large pot of water to a boil.
- Cut cauliflower and potatoes then add them into boiling water and cook for 10 minutes or until tender.
- While cauliflower and potatoes cook, add soaked or boiled cashews into a high speed with all the other ingredients except breadcrumbs and parsley. Blend until smooth.
- Strain potatoes and cauliflower then add into a 9×13 casserole dish.
- Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
- Bake for 20 minutes or until the top is golden brown. Garnish with chopped fresh parsley.
- Enjoy!
Notes
Nutrition
This blog was created in partnership with Josie’s Organics.
Patty H says
Hi! I want to make this because my daughter follows both a vegan and gluten-free diet. What kind of gluten-free breadcrumbs did you use for this? I can’t wait to try it!
Danielle Keith says
I recommend the rice crumbs from trader joes but any GF bread crumbs will work
Mindy says
Another great topper for these (Im vegan & GF) is Cauli Crunch! This recipe looks amazing and similar to one I make with the Cauli Crunch. In going to add this recipe to my rotation too tho because it has cauliflower in it too. Looks delicious!
Kay Stephenson says
This looks delicious – can’t wait to try it! How big/small should the potatoes be – could you put this in terms of ounces or pounds? I just want to get the proportions right. Potato size is very subjective. 🙂
Danielle Keith says
I used potatoes about the size of my fist.
Denise says
I made this yesterday, as written, using yellow potatoes and an orange cauliflower. It was creamy and homey. It was missing something though, maybe a bit of onion? I also feel the ratio of potato to cauliflower was off for me. Will use less potatoes next time. There will definitely be a next time!
Colleen says
I really liked this and my meat eating family who turn their noses up at vegan food had seconds! I will agree with Denise’s comment that I think onion would be a great addition to this and as I was eating it (and totally enjoying it) I was thinking next time I’ll add onion.
Danielle Keith says
So great to hear!
Laura says
This was amazing. I used a potato masher and mashed the potatoes and cauliflower. I also added a bit of plant butter. This recipe is amazing. Even my kids liked it. Thank you!
Mandy Palmer says
So delicious!! It’s now a family favorite! I used toasted Ezekiel bread blended in the blender for bread crumbs. It was all perfect! Thank you!!
Mariana Sousa says
This was just perfect!! Never liked much cauliflower but in this recipe I eat it all! Easy to do. Tasty even i am not used the veggie broth yet as i do not have any at home. No doubts from all recipes I ate so far this is my number 2!!
Delicious says
I just made this delicious recipe. It was warm, cheesy, comforting and scrumptious. My husband loved it and he doesn’t usually like my vegetarian dishes. Thanks for this recipe. Will try some of your other dishes.
Noel holley says
We have a cashew allergy here, what would you recommend as a substitute? I read somewhere that I could use white beans… would that work?
Danielle Keith says
White beans could work or blanched almonds
5 stars! says
This was such a hit I made it again today! What did I do differently this time? I felt the dish was a little dry the first time so this time I use the recommended amounts for the sauce then I halved it again: PERFECT! I used real onions and garlic (the recipe calls for powered) otherwise I didn’t change anything else! I LOVE this recipe! So good! It’s going in my recipe stash! Thank you soooo much for sharing this!
Jessica says
This was outstanding! So yummy and it my family ate in a flash. I am going to add some garlic and onion next time as if it could be any better.
Tasty! says
Very easy and very tasty! This recipe was a big hit and I’ll definitely be making it again soon
Thanks!
Saving this one! says
We loved this recipe! I used two medium russets (which are a little bigger than medium Yukon golds) and one small-ish sweet potato, because that’s what I had. I should have started the sweet potato sooner in the water, because the russet ended up a little over-boiled to get them all done. Cashew milk was my choice, and I added a whole sautéed diced onion + two minced cloves of garlic (based on previous reviewer’s comment). We will have for dinner again, for sure! Thank you healthy girl.
Alex says
Love this recipe! Would silken tofu work instead of cashews, and if so, how much would you use? Thanks!
Jennifer J Garrow says
Made today! So delicious and comforting!! Will definitely make again!
Gal says
Really loved this! I also used broccoli florets in addition to the cauliflower and it was so good.
Kathleen Farrelly says
Delicious! I added cannellini beans for some added protein. Will definitely make this dish again.
Deborah says
Made this tonight and it was really good. Will definitely make again. I sautéed some chopped onions and added them to the mix before cooking.
Carrie Wilson says
it was simple to make and it was delicious I will make it again
Elaine says
This was another wonderful and delicious recipe. I sautéed onion, garlic, broccoli & carrots which I added on top of the potatoes & cauliflower. I also added garlic powder & onion powder to the cooked potatoes for a bit more seasoning. Your cheese sauce was delicious and so creamy. I’m making this again very soon. Thanks so much!
Lisa Jewel says
Did not have any lemon juice, so subbed tahini. I was really great! Make again!
Marianne C says
Just came across this recipe when I googled vegan potato cauliflower because that is what I had on Hand and needed to use up!! Made it exactly to the recipe and it was easy and delish!! Saved the recipe and it will be part of my regular rotation! Thanks for sharing!
GG says
Delicious comfort food! This recipe is a keeper. The sauce was delicious with excellent consistency – love the cashew base and appreciate that it does not need any grated vegan cheese, which I try to avoid due to unhealthy saturated fat. I mixed finely chopped onion and about 1/3 cup of chopped parsley into the sauce. Next time I may increase the proportion of cauliflower to potatoes.
Shannon says
What if you’re taking this dish to a party but food won’t be served for a couple hours? Can I partially prep this before arriving?
Shannon says
What if I’m taking this dish to a party but food won’t be served for a couple hours? Can I partially prep this before arriving?
Taylor From HealthyGirl Kitchen says
Yes- prepare it all up until baking and then bake at their place.
Diane H says
This is really good. I added a sautéed onion based on other comments here. I will definitely make it again.
Lori says
This is seriously one of the best dishes I’ve made since going plant-based in 2017. I LOVE it! It’s very comforting. I only had Italian seasoned Panko breadcrumbs on hand and wasn’t sure how it would turn out but it tasted great. I’m going to make this for an upcoming potluck and I’m secretly hoping no one will try it so I will have leftovers to bring home. 🙂 Thank you so much for sharing your recipe, which has now become a favorite of mine!
Trish says
I was looking for a vegan recipe to use up some cauliflower and potato and found this one. I’ve just made it and it’s delicious! Even my meat eater hubby loves it. I did have a few modifications, I sauteed an onion and a few cloves of garlic and also added a few handfuls of baby spinach to ‘veg’ it up. I’m doing a challenge this year where I don’t cook the same recipe twice, but this will be on regular rotation come next year :).
Jordan Stacy says
A decadent side dish all of your guests will be asking for the recipe for!!! You’d never guess it’s dairy free.