Broccoli & Cauliflower Cheese

Broccoli and cauliflower cheese, in a dairy free four cheese sauce. This would make a lovely side dish with a roast dinner, or simply serve with a jacket potato, vegan sausages or crusty garlic bread

Yield; Four servings (223kcal per serving) Cook time; 50 minutes

You’ll need;

  1. One head of cauliflower, washed and cut into florets
  2. One head of broccoli, washed and cut into florets
  3. 20g/0.7oz of both non-dairy margarine and plain flour
  4. 300ml unsweetened plant milk, warm
  5. 50g/1.7oz non-dairy mature cheese alternative, grated (I used ASDA’s)
  6. 50g/1.7oz non-dairy mozzarella, grated (I used Sheese from Sainsburys)
  7. 15g/0.5oz non-dairy parmesan (I used Prosociano by Violife, you can get this in Tesco, ASDA, Sainsbury’s or Morrisons)
  8. Half a teaspoon of the following; onion powder, garlic powder and dijon mustard
  9. Two tablespoons of nutritional yeast (buy this from Holland and Barrett, or online from amazon)
  10. Salt and black pepper to taste


  • Bring a large pot of water to a boil, add the cauliflower and cook for three minutes. Then add the broccoli and cook for a further two minutes. After two minutes, drain and rinse under very cold water to stop the cooking process. Set aside then work on the cheese sauce
  • In a small saucepan over a medium heat, melt the margarine. Add the flour and whisk for three minutes. Add the milk, a little at a time, until it’s all incorporated whisking constantly
  • Next add the cheeses and other seasonings, at this point you can switch to using a wooden spoon rather than the whisk. Give the cheese a few minutes to fully melt into the sauce. Once the sauce has thickened you can move on to assembling the dish
  • Add the broccoli and cauliflower to an ovenproof dish, evenly pour over the cheese sauce so that it covers all the vegetables
  • Bake in the oven for 30-40 minutes at 220ΒΊC/200ΒΊC fan assisted/400ΒΊF or until golden brown. There will still be moisture in the vegetables that may thin the sauce down, but as it bakes it should thicken again. Serve as a side dish, or a main with slices of crusty bread to scoop up the cheese sauce

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