Creamy cauliflower 'cheese'

You are here

» Creamy cauliflower 'cheese'

Another family favourite recipe here - and yet another classic meal that you don't have to give up just because you're plant-based.

Serves 4


  • 4 tbsp vegetable oil
  • 1 large leek, washed and sliced
  • 1/2 tsp cumin
  • 1 1/2 oz (45g) rice flour
  • 14 fl oz (400ml) soya milk
  • 14 fl oz (400ml) water
  • 1/2 tsp mustard
  • 1/2 block of vegan cheese, grated
  • 1 1/2 oz (40g) engevita yeast flakes
  • Salt and pepper
  • 1 large cauliflower


  1. Fry the leeks gently in the oil until just cooked (10-20 minutes). 
  2. Add the ground cumin and flour. Cook for about 1 minute stirring continuously. 
  3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
  4. Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper.
  5. Meanwhile steam or boil the cauliflower and serve with the sauce on top.
Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society