Vegan Cauliflower Cheese With A Herb Crust

  1. Wrap the garlic in tinfoil and drizzle about 2 teaspoons of oil over it before sealing the top of the tinfoil. Bake it in a hot 170* oven for 40-50 minutes alongside the squash.
  2. To make the cheese sauce combine all ingredients in a blender until silky smooth. Season to taste. You can make this in advance and store refrigerated for up to 3 days.
  3. Break your cauliflower into small florets and steam for 8-10 minutes before transferring to a casserole dish. Stir 4 tablespoons of the cauliflower water into the cheese sauce and pour it over the cauliflower. Stir to ensure all is well combined. Bake for 8 minutes at 190* and in the meantime make your topping. 
  4. To make your herb crust combining the breadcrumbs, garlic, lemon zest and herbs, and season well.
  5. Pour in the oil and mix with a large fork or your fingers, until combined.
  6. Pour on top of your cauliflower cheese and grill for 3-4 minutes to add a crust - ensuring it doesn’t dry out.
  7. Add a final drizzle of oil before serving.


  • 1 large head of Cauliflower - approx 800g

For the crust:

  • 100g breadcrumbs
  • 2 cloves garlic, crushed
  • 1tbsp chopped fresh chives
  • 1tbsp chopped fresh flat-leaf parsley 1tbsp chopped fresh basil
  • A drizzle of truffle oil.

For the cheese sauce:

  • 300 g Roasted peeled Butternut Squash.
  • 20 g Roasted Garlic
  • 120 g soaked cashew nuts
  • 35g Nutritional Yeast
  • 1 Tablespoon of Miso Paste
  • 1 1/2 Cups or 350 ml unsweetened Soy milk
  • 1 olive oil
  • 1 tablespoon of Apple Cider Vinegar
  • Salt and Pepper.