I have a delicious new recipe for you all for vegan cheesy cauliflower potato casserole. It’s everything you could want in a dish – it’s creamy, cheesy, easy to make, decadent, savory and HEALTHY! It’s 100% plant-based, gluten-free, soy-free and has no added sugar.
The ingredients in this recipe are super simple, which we love.
What ingredients will I need?
You need potatoes, cauliflower, veggie broth, bread crumbs, cashews, non-dairy milk, nutritional yeast and spices…it’s THAT simple. You can find these ingredients at pretty much any grocery store. If you can’t find nutritional yeast, you can order it from Amazon or any health food store online.
What makes this cheesy? The nutritional yeast adds a very cheesy flavor and the cashews get blended up to make the cheesiest vegan sauce EVER.
Why is it important to use organic produce?
I used the fresh organic cauliflower for my cheesy vegan 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.
I love their inspiring story and love supporting them by buying their produce!
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!
Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
How do you make vegan cheesy cauliflower potato casserole?
- Boil potatoes and cauliflower
- Blend sauce ingredients together in the blender
- Mix taters + cauli in a casserole dish with the sauce
- Top with breadcrumbs and fresh parsley
- Serve and enjoy!
The total time it takes to create this recipe is about 30 minutes. For me, this is honestly the max amount of time I want to spend making dinner. The cheesy vegan cauliflower potato casserole will bake for about 20 minutes while the prep is only about 10! It’s super time efficient and makes for great leftovers. OR, if you have a large family, this serves 6-8 people depending how hungry everyone is.
I recommend serving this with my vegan caesar salad recipe! The two go very well together.
Can I use any kind of potatoes?
I’d suggest yukon golds, red skins, or Idaho potatoes. Sweet potatoes don’t really go with this.
How many servings does this make?
I would say about 6-8 depending on how many people you have, whether there are kids eating it vs. adults or how hungry everyone is. It varies! It does make a large pan though. The leftovers are delicious heated up the next day.
Does this freeze well?
Yup! Freeze for up to 2 months.
Where do you suggest getting nutritional yeast?
Amazon, Whole Foods, Trader Joe’s or your local health food store.
Will my non-vegan friends and family like this?
Totally. It’s perfect for everyone and is enjoyed by both vegan and meat eaters.
This cheesy vegan cauliflower potato casserole is:
…and so delicious!
One important tip:
If the top isn’t turning brown, simply turn the broiler on for a couple of minutes to brown the bread crumbs. Also, if you are not oil-free you can add olive oil to the bread crumbs to make them crispier.
Serve this at a party, make this for the holiday time, eat the leftovers during the week if you have a busy schedule, bring it to a pot luck or make for your large family!
Rate + Comment
If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!
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Cheesy Vegan Cauliflower Potato Casserole (oil-free, gf)
- 1 head cauliflower I use Josie's Organics
- 7 yukon gold potatoes cubed I used potatoes about the size of a fist
- 1/4 cup nutritional yeast
- 1 cup raw cashews soaked overnight or boiled for 5 minutes
- 1 cup veggie broth
- 1/2 cup unsweetened non-dairy milk
- 1/2 lemon juiced
- 1 tsp garlic powder
- 1.5 tsp salt
- 1 tsp pepper
- 1/2 cup breadcrumbs of choice
- fresh parsley to garnish
- 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 9x13 casserole dish.
- Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
- Bake for 20 minutes or until top is golden brown. Garnish with chopped fresh parsley.
This blog was created in partnership with Josie’s Organics.
In good health,
join the conversation
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!
I recommend the rice crumbs from trader joes but any GF bread crumbs will work
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. 🙂
I used potatoes about the size of my fist.
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!
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.
So great to hear!
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!
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!!
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!!
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.
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?
White beans could work or blanched almonds
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!
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.
Very easy and very tasty! This recipe was a big hit and I’ll definitely be making it again soon
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.
Love this recipe! Would silken tofu work instead of cashews, and if so, how much would you use? Thanks!
Made today! So delicious and comforting!! Will definitely make again!
Really loved this! I also used broccoli florets in addition to the cauliflower and it was so good.
Delicious! I added cannellini beans for some added protein. Will definitely make this dish again.
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.
it was simple to make and it was delicious I will make it again
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!
Did not have any lemon juice, so subbed tahini. I was really great! Make again!
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!
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.