Vegan Parsnip & Cauliflower Cheese Bake

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

Vegan Parsnip & Cauliflower Cheese Bake

Bake up this wonderfully cheesy vegan parsnip & cauliflower cheese bake recipe to keep your stomach full as the nights get colder.


Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

What is nutritional yeast?

Nutritional yeast (AKA nooch) is made up of small, golden flakes made from dried, deactivated forms of yeast. Specifically, the strain of yeast commonly used in nutritional yeast is Saccharomyces cerevisiae.

Nooch is available in 2 variations: fortified and unfortified. The unfortified version is free from added vitamins and contains only the nutrients which are naturally found in the yeast.

While the fortified version has added vitamins to enhance its nutritional value, this nooch is the one that you’ll likely find on supermarket shelves.

Often, fortified nutritional yeast is enriched with vitamin B12.

What does nutritional yeast taste like?

Nutritional yeast has a unique, nutty taste that is often compared to cheesy.

Nooch is often added to vegan cheese recipes or sprinkled over pasta to give the dish added texture and flavour.

Does vegan cheese melt?

Vegan cheese has come a long way in recent years. You would once struggle to find an authentic taste of dairy-free cheese that melted like traditional cheese.

Thankfully, there are now hundreds of delicious vegan cheeses readily available at supermarkets and online.

With all the choices, it can be hard to find the best vegan cheese for melting. For this recipe, we recommend Vegan Applewood, Ilchester Vegan Melting Mature, or Violife.

Tip: by roasting the vegetables first, you’ll ensure that no excess water will leak out of the vegetables and make the cheese sauce too runny.

Calories: 265

Servings: 5


Calories: 265

Servings: 5




(Servings: 5)

  • For the roasted vegetables
  • 0.2 0.2 tbsp vegetable oil
  • 1.2 1.2 parsnips, peeled and chopped, core removed
  • 0.2 0.2 tbsp dairy-free butter
  • 0.2 0.2 cauliflower, cut imto florets
  • For the cheese sauce
  • 5 5 g dairy-free butter
  • 48 48 ml soya milk
  • 1/2 tsp English mustard
  • 5 5 g plain flour
  • 0.2 0.2 tbsp nutritional yeast
  • 10 10 g vegan cheese
  • 0.8 0.8 tbsp breadcrumbs


  1. Preheat the oven to 180°C / 355°F / Gas 4 and prep your roasted vegetable ingredients by mixing them in a bowl with oil until the vegetables are well-coated.
  2. Spread the vegetables out into a roasting tray and place into the love to roast for 30-40 minutes until they are roasted through. Season to taste.
  3. While those are roasting, prep the cheese sauce. Add the butter to a saucepan and place on a medium heat.
  4. Add the flour and mix well to form a roux, then slowly add the milk whilst stirring to ensure there are no lumps. Cook until the sauce is thick and smooth.
  5. Mix in the nutritional yeast and cheese, and whisk until smooth. Season to taste.
  6. Mix together the cheese sauce and the vegetables and place them into a baking dish. Top with breadcrumbs and place in the oven to bake for another 15-20 minutes.

Each 315g serving provides:

10g Fat, 3g Saturates, 40g Carbohydrate, 9.5g Sugars, 10g Fibre, 0.53g Salt.


Need dinner in a hurry? Have a look at these quick and easy vegan meals!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it