Vegan Truffle Cauliflower Cheese

Vegan Truffle Cauliflower Cheese

Total Time 30 minutes
Course Side Dish


  • 1 medium head of cauliflower around 500g
  • 2 tbsp vegan butter
  • 2 tbsp plain flour
  • 250 ml + 200ml unsweetened plant milk
  • 6 tbsp nutritional yeast
  • 3 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 2 tsp truffle oil

Optional topping:

  • 50 g grated vegan cheese


  • Preheat your oven to 200ºC.
  • Wash the cauliflower and roughly chop into florets. Boil or steam until soft. Drain well and put the florets into a medium-sized oven dish.
  • Meanwhile, add the butter to a pan and stir over a low heat until it melts. Stir in the flour to make a roux (thick paste of flour and butter). Keep over the heat for a few minutes to cook through. Gradually add the first 200ml milk, 1 tbsp at a time, making sure it’s fully combined with the butter and flour each time — I like to use a whisk or a silicone spatula to make sure there are no lumps.
  • Once the first 200ml milk has been added, stir in the nutritional yeast, mustard, and apple cider vinegar until smooth. Season well with salt and pepper. Whisk or stir in the final 100ml of milk and turn up the heat until the sauce starts to simmer. Keep stirring for around 5 minutes until the sauce thickens. If it’s too thick, add a splash of milk or if it’s too thin, sieve in 1 tsp of flour and mix well until you reach your desired consistency. Stir through the truffle oil.
  • Pour the sauce over the cauliflower in the dish, making sure it is well covered. Top with the grated cheese, if using, and put the dish into the oven.
  • Bake at 200ºC for 10 minutes until the top is golden and bubbling.


This works perfectly without the truffle oil for a normal cauliflower cheese if you prefer. 
Keyword cauliflower, cheese, truffle

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