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Vegan Cauliflower Gratin | thealmondeater.com
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Vegan Cauliflower Gratin

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Author: Erin


  • 1 head broccoli
  • 1 head cauliflower
  • 2 tablespoon olive oil
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 3 tablespoon all purpose flour or arrowroot starch for gluten free
  • 2 cups almond milk
  • 1/4 cup breadcrumbs or more
  • For the cheese:
  • 1 1/2 cup soaked cashews
  • 1/2 cup water or more
  • 1 garlic clove
  • 6 tablespoon nutritional yeast
  • 1/2 teaspoon chipotle powder or chili powder
  • Salt and pepper to taste


  • Preheat oven to 400°.
  • Chop broccoli and cauliflower into bite size pieces and place into a large bowl.
  • Meanwhile, heat oil in a large pot over medium heat, and then add the onion, stirring for 2-3 minutes until translucent, then add the garlic and stir for an additional minute.
  • Next, stir in the flour until everything is combined, then slowly whisk in the milk. Stir occasionally until mixture starts to thicken, then pour mixture over top of broccoli and cauliflower; stir to combine.
  • For the cheese: add all ingredients to a blender and pulse until "cheese" is smooth. If it doesn't seem to want to mix, add more water 1 tablespoon at a time. You want the cheese to be smooth but not too runny. Pour cheese over top of broccoli and cauliflower and stir to combine.
  • Pour mixture into an oven-proof dish or a 9x13 casserole dish, sprinkle with breadcrumbs and bake for approximately 30 minutes, or until cheese is bubbly.
  • Serve as a dish dish and enjoy!