Introduction
This Vegan Baked Cabbage with Cheese and Creamy Sauce is a comforting, nutritious twist on a classic baked casserole. Roasted wedges or slices of cabbage are baked in a rich, dairy-free creamy sauce and topped with melty vegan cheese. It’s simple, satisfying, and perfect as a main or a hearty side dish. Best of all, it’s completely plant-based — no dairy, no eggs, just pure creamy, cheesy goodness!
Ingredients
Main
- 1 medium green cabbage, cut into wedges or thick slices
- 1–2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder or minced garlic
- ½ tsp smoked paprika (optional for flavor and color)
Vegan Creamy Sauce
- 1 cup unsweetened plant milk (soy, oat, or almond)
- ½ cup raw cashews (soaked in hot water for 15–20 mins)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice or apple cider vinegar
- 1 tbsp cornstarch or flour (for thickening)
- ½ tsp onion powder
- Salt and black pepper to taste
Vegan Cheese Topping
- ½–¾ cup vegan shredded cheese (mozzarella or cheddar-style)
- Optional: 1 tbsp nutritional yeast or breadcrumbs for added texture
Instructions
- Prep the cabbage:
Preheat oven to 375°F (190°C). Slice cabbage into wedges or thick rounds. Brush both sides with olive oil, and sprinkle with garlic powder, salt, pepper, and paprika. - Roast the cabbage:
Arrange cabbage on a baking tray lined with parchment paper. Roast for 20–25 minutes until tender and edges begin to brown. - Make the creamy sauce:
While cabbage is roasting, blend soaked cashews with plant milk, nutritional yeast, lemon juice, cornstarch, onion powder, salt, and pepper until smooth. Taste and adjust seasoning. Pour into a small saucepan and simmer for 3–5 minutes until slightly thickened. - Assemble and bake:
Transfer roasted cabbage to a baking dish. Pour the creamy sauce over the top, spreading evenly. Sprinkle with vegan shredded cheese and (optionally) a bit of nutritional yeast or breadcrumbs. - Final bake:
Bake for 10–15 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2–3 minutes. - Serve:
Let cool slightly before serving. Garnish with fresh herbs like parsley or thyme if desired.
Description
This dish features tender, caramelized cabbage wrapped in a silky vegan cream sauce, crowned with melty dairy-free cheese. The rich cashew-based sauce mimics the creaminess of dairy without the heaviness, and the roasted cabbage adds a sweet, nutty depth. It’s a cozy and elegant dish that’ll surprise vegans and non-vegans alike.
Tips
- For a nut-free version, swap cashews with silken tofu or sunflower seeds.
- Be sure to soak cashews properly for a smooth sauce.
- Add mustard or miso paste for more umami depth in the sauce.
- Don’t skip roasting the cabbage first—it brings out sweetness and prevents sogginess.
- For a crispy top, finish under the broiler for 2–3 minutes.
Variations
- Add protein: Mix in cooked lentils or white beans before baking.
- Spicy version: Add chili flakes or a drizzle of sriracha to the sauce.
- Cheesy crust: Use crushed nuts and breadcrumbs mixed with nutritional yeast for a crunchy topping.
- Low-carb twist: Use cauliflower in place of or alongside cabbage.
Correction
If your sauce is too thin, simmer it longer on the stovetop or add a bit more thickener (cornstarch or flour). If it’s too thick, thin it with extra plant milk. If the cabbage is too soft or mushy, reduce the initial roasting time or slice it thicker.
Enjoy!
Serve this vegan baked cabbage hot and bubbling, as a main with crusty bread or a side alongside grains, roast veggies, or plant-based protein. It’s the kind of dish that feels indulgent while being entirely wholesome — plant-powered comfort food at its finest.