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  • Writer's pictureNatalya Fisher

Vegan Cheesy Cauliflower & Kale Bake

Vegan ~ Gluten Free

Vegan Cheesy Cauliflower & Kale Bake

**This recipe is made for two 9x13 pans.

If you prefer to make the recipe for 1 pan just half the ingredients.

I like to make the same amount of cheese sauce & save some for another recipe.

If you half the ingredients use the desired amount of cheese sauce to make the cauliflower & kale bake as creamy as you'd like it!

The cheesier the better! ;-)

**The cheese sauce can last up to about 4 days in the refrigerator in a sealed container.

This recipe was a huge hit & I hope you enjoy it too!!

Vegan Cheesy Cauliflower & Kale Bake


This recipe feeds 8 people.


2 Heads of Cauliflower

Cup Chopped Kale

2 Cups of Cheese Sauce (recipe below)

Cheese sauce:

1 Medium Sweet Potato

¾ Cup Raw Cashew (Soaked overnight or set in boiled water for 15 mins) 2 Tbsp Miso Paste

13 oz Light Coconut Milk ½ Cup Nutritional Yeast Juice of ½ a Lemon

2 tsp Apple Cider Vinegar ¼ tsp Smoked Paprika ⅛ tsp Black Pepper

⅛ tsp Salt Cup VioLife Vegan Cheese (optional)


  1. Preheat the oven to 400° degrees.

  2. Bring a large pot of water to a boil, large enough to blanch the cauliflower. I first washed and peeled the sweet potato & boiled it in the big pot. As the sweet potato cooks, I wash the cauliflower & broke them into bite medium size pieces.

  3. To blanch place the cauliflower into the boiling water for about 2 minutes. If you need to do this in sections use a ladle & scoop out the cauliflower in sections. Place into a strainer & rinse cold water over the cauliflower to cool down the cooking process.

  4. Blanch the rest of the cauliflower & set aside.

  5. Once the sweet potato is soft, drain the water & place the sweet potato, soaked cashews, & all the cheese sauce ingredients (except for the Violife Cheese; if you decide to use it) into a blender. Blend until smooth.

  6. In the same large pot that you used to cook the cauliflower add a little vegan butter to lightly grease the bottom of the pot. Pour the made cheese sauce from the blender into the pot. Melt the Violife Cheese (if you decide to use it) with the cheese sauce.

  7. Right away mix in the kale & saute for two minutes.

  8. Toss the cauliflower into the pot & mix well for about a minute to fully coat everything with the cheesy sauce!

  9. Transfer everything equally in two 9x13 inch baking pans

  10. Bake for 25-30 minutes until the cauliflower is soft & the top is golden brown.

  11. Optional: add more Violife Cheese on top after it's done baking!

Serve & Share with Love


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