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Savor These Delicious Dairy-free Cauliflower Cheeses

In brief

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Indulge in dairy-free cauliflower cheeses, packed with health benefits and unique flavors.

Nutritional yeast and almond milk create a savory cheese-like sauce, while cashews, carrots, potatoes, butternut squash, and coconut milk offer creamy, tangy, sweet, and exotic twists respectively.

These alternatives are not only rich in nutrients like B vitamins, heart-healthy fats, proteins, fiber, beta-carotene, and MCTs, but also satisfy your cheese cravings in a dairy-free way.

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Explore the world of creamy, dairy-free cauliflower cheeses with our guide. These vegan alternatives are healthier and packed with rich flavors that satisfy cheese cravings. Perfect for those with dietary restrictions or anyone interested in plant-based substitutes. Dive into these recipes to discover how versatile and satisfying dairy-free cheese can be, offering a delightful experience for your taste buds.

Nutritional yeast cauliflower cheese

Nutritional yeast, a vegan favorite for cheesy flavors, is blended with steamed cauliflower, unsweetened almond milk, garlic powder, and a pinch of turmeric for color. This sauce is not only rich in B vitamins but also provides a savory cheese-like taste without any dairy. It's an ideal way to enjoy a nutritious, dairy-free alternative that satisfies cheese cravings.

Cashew cream cauliflower cheese

Soak cashews overnight, then blend with water to create a creamy base. Mix this with roasted cauliflower florets, lemon juice, and mustard for a tangy kick. Cashews, rich in heart-healthy fats and proteins, make this alternative tasty and beneficial for health. This recipe offers a creamy texture and satisfying flavors, perfect for those seeking dairy-free options.

Carrot and potato cauliflower cheese

Boil carrots and potatoes until tender, then blend into a smooth puree. Mix this with steamed cauliflower pieces, onion powder, and a dash of apple cider vinegar for zestiness. This recipe cleverly adds extra veggies for fiber, closely mimicking the comforting texture of traditional cheese sauce. It's both nutritious and satisfying, perfect for those seeking dairy-free options.

Butternut squash cauliflower cheese

Begin by roasting butternut squash to enhance its natural sweetness, then blend it into a smooth, creamy sauce. Combine this sauce with steamed cauliflower florets, incorporating smoked paprika and nutritional yeast to enrich the flavor profile. The butternut squash not only contributes valuable beta-carotene but also introduces a distinctive sweet flavor to the dish, making it a unique and nutritious dairy-free option.

Coconut milk cauliflower cheese

For an exotic touch, use full-fat coconut milk as your sauce base. Infuse it with garlic, onion powder, and a hint of mustard for rich flavor. Pour this sauce over roasted cauliflower florets. Coconut milk, rich in healthy fats known as medium-chain triglycerides (MCTs), helps boost metabolism. This combination offers a unique taste and nutritional benefits, making it a delightful dairy-free option.

How To Make The Best Cauliflower Cheese According To A Chef

No roast dinner is complete without a big ol' slab of cauliflower cheese.

In fact, some people might even say that it's the best bit of the meal. But if you want to enjoy it to its full potential, then making it at home is the only way to go.

During my past working as a chef in some of Merseyside's biggest restaurants, I've made my fair share of cauliflower cheese. And while to many this will be like teaching a fish how to swim, this recipe is for those who would like to be able to make it properly - and for well-seasoned (no pun) cauliflower cheese makers to scrutinise (and criticise).

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Cauliflower cheese

Serves: 4-5

Ingredients:

500g cauliflower

30g butter

30g plain flour

400g milk

1 bay leaf

1/4 onion

3 cloves

150g of cheddar cheese and parmesan (grated)

1 tsp English mustard

1 tbsp of Panko breadcrumbs

sea salt

freshly ground black pepper

Method:

Stud the bay leaf to the 1/4 onion using the cloves. Place this into a saucepan along with the milk and heat gently. Once it begins to boil, quickly remove from the stove and leave to infuse for 10 minutes.

Place another saucepan over a medium heat with the flour and butter inside and use a spatula to stir the ingredients into a a roux (this is essentially a paste used to thicken sauces) and cook for a minute to cook out the raw flour taste.

Whisk in the milk (discarding the studded onion) little by little until you have a thick, smooth sauce.

Once your sauce begins to bubble, fold in the grated cheeses, reserving a big handful for the topping. Once fully melted and incorporated into the sauce, mix in the mustard. Season with salt and pepper and taste to check the seasoning.

Preheat an oven to 180ºC.

Cut the cauliflower into florets and finely slice the stalks. Add to an ovenproof dish and pour over the cheese sauce.. Sprinkle over the breadcrumbs and remaining cheese.

Bake for 45 minutes or until the cauliflower is soft when a knife is inserted and the topping is crisp and golden.

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