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Vegan Cauliflower Cheese Sauce

A super easy, deliciously creamy vegan cauliflower cheese sauce made with leftover roasted cauliflower.
Course Sauce
Cuisine American
Keyword Pureed Texture, Regular Texture, Sauce, Soft Texture, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 63kcal


  • baking sheet
  • blender


Roasted Cauliflower

  • 2.5 cups cauliflower
  • 0.5 tbsp olive oil
  • .25 tsp salt


  • 0.5 cup soy milk unsweetened
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso
  • 2 tbsp cashews raw
  • 1 dash smoked paprika


Roast the Cauliflower

  • Preheat oven to 400 degrees F.
  • Line a baking tray with a silicon baking mat or parchment paper.
  • Chop cauliflower into small florets and place on baking sheet.
  • Drizzle olive oil over cauliflower and sprinkle salt on cauliflower.
  • Toss together and put in the oven.
  • Bake for 15 minutes. Toss. Bake for another 10 minutes.

Make the Sauce

  • Put all sauce ingredients and the roasted cauliflower into the blender.
  • Blend until smooth.


  • This recipe can be made with leftover roasted cauliflower, about 2 cups should do it. 
  • You can keep the sauce in the refrigerator for about 3-4 days. I have not tested it in the freezer. 


Calories: 63kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg