Cauliflower and Broccoli Cheese Bake

Servings: Serves: 4 as a main meal

Nutritional Information:

Per serving (433g) Calories 411, Fat 11g, Saturates 1.9g, Sugars 11g, Salt 0.88




Preheat your oven to 180°C/350°F/Gas 4. Place the cauliflower and broccoli in a steamer basket and cook for 7 minutes or until starting to soften. When cooked, place in an ovenproof baking dish while you make the sauce.


Place the chopped potato, carrot, onion, bouillon and cashews in a saucepan and cover with water. Bring to the boil and simmer until the potatoes and carrots are tender. Drain and reserve the cooking water.


Place the drained contents of the pan into a blender and add the nutritional yeast, mustard, seasoning and 240ml (1 cup) of the reserved broth. Blend until very smooth, adding more stock as necessary to create a smooth creamy sauce. Taste to check the seasoning and adjust if necessary.


Pour the sauce evenly over the cauliflower and broccoli in the baking dish so that it is covered. Sprinkle over the breadcrumbs and transfer to the oven. Bake for 30 minutes until golden and bubbling. Leave to stand for 5 minutes before serving.


5 based on 2 reviews

4 responses to “Cauliflower and Broccoli Cheese Bake”

  1. Nick says:

    Thank you for so many easy, imaginative and simple to source and cook recipes. Simple easily bought ingredients and a great variety of tastes. Makes it so much easier to persuade friends that vegan food is not just salads or boiled veg!

  2. Karlyne says:

     Where is the cheese?

    • Chantelle says:

      Hi there
      As a plant based food magazine, dairy cheese is not used in our recipes.
      Therefore, the ‘cheese’ sauce in this recipe is made from flavourings and other ingredients. It’s a really delicios dish though, so give it a try!

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