Vegan Parsnip & Cauliflower Cheese Bake
Bake up this wonderfully cheesy vegan parsnip & cauliflower cheese bake recipe to keep your stomach full as the nights get colder.
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This vegan Parsnip & Cauliflower Cheese Bake is a mouthwatering dish that combines the goodness of parsnips and cauliflower with a rich and satisfying vegan cheese sauce.
It’s the perfect sidekick to your vegan roast dinner, bringing a burst of flavour to every bite.
To make the cheese sauce, start with the vegan roux, a mix of dairy-free butter and flour. Then, add a kick of English mustard and nutritional yeast for that extra oomph. Top it off with some grated vegan cheese, and you’ve got a sauce that’s creamy, tangy, and downright irresistible. It’s the kind of dish that’ll have everyone at the table reaching for seconds.
Tip: by roasting the vegetables first, you’ll ensure that no excess water will leak out of the vegetables and make the cheese sauce too runny.
What is nutritional yeast?
Nutritional yeast (AKA nooch) is made up of small, golden flakes made from dried, deactivated forms of yeast. Nutritional yeast has a unique, nutty taste that is often compared to cheesy.
Nooch is often added to vegan cheese recipes or sprinkled over pasta to give the dish added texture and flavour.
What vegan cheese can I use in this recipe?
Vegan cheese has come a long way in recent years. You would once struggle to find an authentic taste of dairy-free cheese that melted like traditional cheese.
Thankfully, there are now hundreds of delicious vegan cheeses readily available at supermarkets and online.
With all the choices, it can be hard to find the best vegan cheese for melting. For this recipe, we recommend Vegan Applewood, Ilchester Vegan Melting Mature, or Violife.
Total Time: 1 hour 30 minutes
Servings: 5
Rating:
Total Time: 1 hour 30 minutes
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- For the roasted vegetables:
- 0.2 0.2 Tbsp vegetable oil
- 1.2 1.2 parsnips, peeled and chopped, core removed
- 0.2 0.2 Tbsp dairy-free butter
- 0.2 0.2 cauliflower, cut into florets
- For the cheese sauce:
- 5 5 g dairy-free butter
- 48 48 ml soya milk
- 0.1 0.1 tsp English mustard
- 5 5 g plain flour
- 0.2 0.2 Tbsp nutritional yeast
- 10 10 g vegan cheese
- For the topping:
- 0.8 0.8 Tbsp breadcrumbs
Method
- Preheat the oven to 180°C / 355°F / Gas 4 and prep your roasted vegetable ingredients by mixing them in a bowl with oil until the vegetables are well-coated.
- Spread the vegetables out into a roasting tray and place into the love to roast for 30-40 minutes until they are roasted through. Season to taste.
- While those are roasting, prep the cheese sauce. Add the butter to a saucepan and place on a medium heat.
- Add the flour and mix well to form a roux, then slowly add the milk whilst stirring to ensure there are no lumps. Cook until the sauce is thick and smooth.
- Mix in the nutritional yeast and cheese, and whisk until smooth. Season to taste.
- Mix together the cheese sauce and the vegetables and place them into a baking dish. Top with breadcrumbs and place in the oven to bake for another 15-20 minutes.
Nutritional information per serving (315g): Calories 265, Fat 10g, Saturates 3g, Carbohydrate 40g, Sugars 9.5g, Fibre 10g, Protein 5.9g, Salt 0.53g
Need dinner in a hurry? Have a look at these quick and easy vegan meals!
