Vegan Baked Cabbage with Cheese and Creamy Sauce

👩‍🍳 How to Make It

1. Preheat & Prep:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. Roast the Cabbage:
Place cabbage wedges or chopped pieces in the baking dish. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and slightly golden.

3. Make the Vegan Cheese Sauce:
Drain soaked cashews and add them to a blender along with plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Blend until silky smooth. Taste and adjust seasoning.

4. Assemble & Bake:
Pour the creamy sauce over the roasted cabbage. Top with shredded vegan cheese and breadcrumbs if using. Return to the oven and bake for another 15–20 minutes until bubbly and lightly browned on top.

5. Serve & Enjoy:
Serve hot as a main with crusty bread or as a side dish alongside your favorite vegan protein.

🔄 Variations & Tips

• Add mushrooms, leeks, or caramelized onions for extra flavor.
• Mix in a little Dijon mustard or white miso to deepen the cheesy taste.
• Don’t have cashews? Use silken tofu or sunflower seeds as an alternative base.
• Make it gluten-free by skipping the breadcrumbs or using GF options.

🌟 Final Thoughts

Who knew cabbage could be this comforting and luxurious? This Vegan Baked Cabbage with Cheese and Creamy Sauce is the kind of dish that wins over skeptics and surprises even seasoned plant-based eaters. It’s creamy, savory, nourishing — and honestly, you might not miss the dairy at all.

Whether you’re feeding a family, prepping for a holiday, or just looking for a satisfying weeknight meal, this recipe checks all the boxes.

Would you like a printable version or meal-prep tips for making this ahead of time? I’d be happy to add those in!