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Cauliflower Steaks with Cashew Cheese Sauce

Cauliflower Steaks with Cashew Cheese Sauce


This is a SERIOUSLY tasty vegan version of cauliflower cheese. If you think your moms was good, wait until you try this. Serve as a main or a side dish.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Cauliflower Steaks

2 heads of cauliflower cut into 4 thick steaks (keep all offcuts as well and also reserve the green leaves from the cauliflower for serving, slice in a fine chiffonade).
olive oil
black pepper

Cashew Cheese Sauce

125 g cashew cheese
100 g potato cooked and peeled
1-2 Tbsp (15-30 ml) Dijon mustard
2 Tbsp (30 ml) nutritional yeast
2 Tbsp (30 ml) oil
water as needed to adjust the thickness of the sauce
white pepper to taste
4 tsp (20 ml) fresh lemon juice
½  tsp (2,5 ml) fine sea salt
1 tsp (5 ml) white wine vinegar

Vegan ‘Parmesan’ Cheese

90 g raw cashews
3 Tbsp (45 ml) nutritional yeast
¾  tsp (3,75 ml) sea salt
¼  tsp (1,75 ml) garlic powder

Preheat the oven to  180 ºC.

Season the cauliflower with salt, pepper and oil, place into a hot frying pan (preferably one that can go into the oven). The cauliflower will start caramelising, continue until golden brown. Turn and fry the other side until golden as well. Season with the fresh lemon juice.

Once caramelised on both sides, place the frying pan into the preheated oven and cook until soft. If your frying pan is not oven safe, then place the cauliflower onto a roasting tray and then place into the oven to finish cooking.

Cashew Cheese Sauce

Place all the ingredients in a blender and blend to a smooth sauce, then transfer the mixture to a pan over medium heat and heat through.

Check and adjust seasoning and consistency, if too thick add water a little at a time to achieve your preferred consistency.

Vegan ‘Parmesan’ Cheese

Blitz all the ingredients together to form a vegan version of a grated Parmesan cheese.

Pour the cashew cheese sauce over the warmed cauliflower steaks and sprinkle with a little vegan Parmesan cheese. Top with the chiffonade of green cauliflower leaves and serve.