Vegan Cauliflower Gratin

Vegan cauliflower gratin

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


The first time I made this gratin, I could not tell the difference from the dairy version I usually make! It's that good. The key to this dish is the vegan cream. Without it, the dish wouldn't taste as rich and flavorful.


1 head cauliflower
1 tsp vinegar
1 tbsp vegetable shortening
2 tbsp minced onions
1 bay leaf, dry
1 thyme sprig, fresh
1 cup of vegan cream (recipe below)
pinch of curry powder
pinch of ground nutmeg
1/3 cup grated vegan cheese (of your choice, I use Chao or Daiya)
2 tbsp vegan Parmesan cheese (recipe below)

ground black pepper

Vegan Cream Recipe:
1 part cashews, raw
2 part water
nutritional yeast (to taste, optional)

Vegan Parmesan Cheese Recipe:
1 part walnuts, raw
1 part nutritional yeast
1 tbsp garlic, dry (ground powder is okay)


  1. Preheat the oven to 450F and bring a large pot of water to a boil while you process the cauliflower.
  2. Process the cauliflower head into bite sized florets. Keep the stems, but discard any leaves.
  3. Peel the tough skin from the stems and finely chop the stems. You should have about 1 cup of chopped stems. If you don't have enough, use some of the florets. Set aside.
  4. When the pot of water is ready, add the vinegar and the florets.
  5. Cook the florets for about 2 minutes.
  6. Drain well in a colander, salt to taste, and set aside.
  7. In a sauce pan on medium heat, add the butter and onions. Cook for a couple minutes until the onions are soft and translucent.
  8. Add the bay leaf, thyme, and salt and pepper to taste.
  9. Add the chopped stems and about 1/2 cup of water. Cook for about 10 minutes until tender and most of the moisture has evaporated. Add more water if necessary.
  10. Add the vegan cream and simmer for a couple minutes.
  11. Remove from heat and allow it to cool for 5 minutes.
  12. Remove the bay leaf and thyme twig and pour into a blender.
  13. Add a pinch of curry powder and nutmeg and blend until smooth.
  14. Toss the puree with the florets and check the taste. Salt and pepper to taste.
  15. Transfer to a gratin dish and top with the grated vegan cheese and vegan Parmesan cheese.
  16. Bake for 15 minutes or until the center is hot, check using a metal skewer.
  17. Remove from the oven and enjoy immediately!

1 Comment

1382057 405191972941516 997757351 n theclifbar over 1 year

This is delicious! We actually tried them side-by-side with a artery-clogging dairy cream version and it was hard to tell which was more tasty!


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