Vegan Whipped Cauliflower Cheese

This vegan whipped cauliflower recipe is smooth, buttery, and kind of a show-off in the best way. It’s elegant without being fussy, perfect for spring but cozy enough to make year-round.

Spring cooking always sneaks up on me. One minute it’s soup season, the next I’m craving something that still feels comforting but with a little more freshness and finesse. This vegan whipped cauliflower recipe strikes that balance. Steamed cauliflower, a bit of vegan butter, and plant-based feta are blended together until creamy, swoopable, and full of quiet depth. Layered with roasted mushrooms, crispy onions, and a handful of microgreens, this dish keeps unfolding as you eat.

This is one of those recipes that looks like you planned ahead, even if you didn’t. The textures are layered, the flavors are on point, and the whole thing comes together in a way that feels special and unique without being a production. This recipe is great as a starter, strong enough to anchor a plate, and honestly? Worth making for the purée alone.

Why You’ll Love This Vegan Whipped Cauliflower Recipe

There’s a lot to love about this dish—it’s simple, elegant, and totally flexible depending on how you serve it. Whether you’re plating it as a spring appetizer or just want to try a new vegan cauliflower recipe that’s a little more interesting than usual, this one has range.
The whipped cauliflower is creamy, dreamy, and super versatile. Made with steamed cauliflower, vegan butter, and feta-style cheese, it blends into a purée that’s silky smooth and easy to adjust for taste and texture. More reasons to give it a try!

• It works as a starter or centerpiece. Serve it as a plated first course, a cozy side, or the base for whatever you’ve got roasting in the oven. It’s just as good layered with mushrooms as it is paired with simple roasted veggies or a piece of crusty bread.
• It’s loaded with texture. Crispy onions, roasted mushrooms, creamy purée, and delicate microgreens come together in a way that keeps every bite interesting—rich, savory, and fresh.
• It’s a low-carb alternative to mashed potatoes. All the creaminess, none of the starch—this cauliflower purée gives you that buttery, savory comfort without weighing things down.
• It’s great for spring—but works any time of year. This is a go-to for that seasonal cooking shift when you want something lighter, but it’s just as good on a fall plate with roasted squash or a wintry salad.

What You’ll Need For This Vegan Whipped Cauliflower Recipe

This vegan whipped cauliflower recipe keeps the ingredient list short and flexible, but every element plays a role. The purée is rich and smooth, the toppings add texture and depth, and there’s room to customize depending on what’s in your fridge or what’s in season.

• Cauliflower: This is the heart of the recipe. Steamed until tender, then blended, cauliflower creates a light, neutral base that’s perfect for soaking up flavor. When paired with plant-based butter and dairy-free cheese, it transforms into something way more luxurious than you’d expect from a vegetable.
• Vegan Butter: Just a couple of tablespoons make a big difference here—adding richness, helping everything blend smoothly, and giving the purée a buttery depth that balances the natural sweetness of the cauliflower.
• Vegan Feta: The creamy, tangy, and just salty enough vibe of vegan feta makes the whole thing pop. It adds both flavor and body to the purée. We used Violife here!
• Mushrooms: We used a mix of shiitakes and baby bellas, roasted until golden and finished with garlic. They bring deep umami and a satisfying bite that contrasts beautifully with the smoothness of the cauliflower. Feel free to swap in whatever mushrooms you have—they all roast up beautifully.
• Microgreens (optional): A small handful adds brightness, color, and a little crunch. Not essential, but they make the plate feel finished—especially if you’re serving this as an appetizer or part of a spring spread.

How to Make Vegan Whipped Cauliflower Cheese

This dish has a few simple components that come together into something unexpectedly elegant. Each step is approachable on its own—and once everything is prepped, it’s just a matter of layering. For full recipe details, scroll to the end of this post!

• Step 1: Steam the Cauliflower – Start with a small head of cauliflower, cut into florets. Steam the florets in a saucepan with a steamer basket for about 10 minutes, or until fork-tender. Let them cool slightly before blending.
• Step 2: Make the Whipped Cauliflower Cheese – Blend the steamed cauliflower with vegan butter, feta-style vegan cheese, and nut milk until smooth and creamy. I used Violife vegan feta here for its salty tang and creamy texture. Start with ½ cup, then taste and add more if you want a stronger cheese note. Adjust with a splash more milk if it needs thinning. Pro Tip: Use a high-speed blender (like a Vitamix) for the smoothest, silkiest texture—this is where the “whipped” really comes through.
• Step 3: Roast the Mushrooms – Use a mix of shiitakes and baby bellas—or whatever you prefer. Spread the mushrooms in a single layer in a hot cast iron pan (or two). Dot with vegan butter, drizzle with olive oil, and season with salt and pepper. Roast at 400°F for 20 minutes, flip, then roast 10 more minutes. Finish on the stovetop with minced garlic, sautéed just until fragrant.
• Step 4: Caramelize the Onions – Thinly slice one large red onion on a mandoline slicer and cook it low and slow. In a large cast iron pan, sauté the onions with vegan butter and olive oil over medium-high heat. Stir every few minutes, giving them time to brown and crisp without burning. After about 20 minutes, you’ll have sweet, golden strands with just the right amount of crunch.
• Step 5: Plate and Garnish – Swoop, layer, and top. Spread a generous spoonful of the whipped cauliflower onto each plate with the back of a spoon. Top with the roasted mushrooms, crispy onions, and a handful of microgreens if you’ve got them. Finish with flaky salt or a drizzle of olive oil, and serve immediately.

How To Serve Vegan Whipped Cauliflower

Once you’ve got this creamy cauliflower base blended up, you’ll start seeing possibilities everywhere. It’s smooth, savory, and endlessly versatile—fancy enough to serve as a plated starter, but just as at home tucked next to a weeknight main. Whether you’re aiming for cozy or composed, here are a few of our favorite ways to use this vegan cauliflower recipe:

• As a Base for Vegan Seafood: Spoon this whipped cauliflower under seared vegan scallops, crispy plant-based crab cakes, or anything hearts of palm–based. The purée adds that creamy, mellow contrast that makes seafood-inspired vegan dishes pop.
• With Grilled or Roasted Vegetables: Top it with charred asparagus, broccolini, or roasted carrots for a quick springy dinner or an elegant vegetable-forward plate. It’s the kind of move that makes a fridge full of produce feel like a real plan.
• Paired with Vegan Mushroom Dishes: Mushrooms love this mash. Grilled oyster mushrooms, roasted shiitakes, maitake, or even king oysters—any of them will play beautifully with the buttery texture of this cauliflower base. It’s a full-on umami situation in the best way.
• As a Modern Swap for Mashed Potatoes: This is a smart alternative to mashed potatoes if you’re looking for something a little lighter but still totally comforting. It holds up on a holiday table, shines at a dinner party, and makes any vegan main feel a little more elevated.
• As a Side for Seared Tofu or Tempeh: Tuck a swoop of the cauliflower purée next to crispy tofu or glazed tempeh and you’ve got a complete meal with balance and texture. It mellows out bold marinades and brings everything together on the plate.

Helpful Tips

This recipe is simple, but a few small tweaks can make it go from good to next-level creamy, smooth, and delicious. Here’s how to make sure your cauliflower purée turns out just right.

• Steam, Don’t Boil: Boiling adds too much water and leads to a thinner, less flavorful purée. Steaming helps the cauliflower stay tender without getting waterlogged—and gives you way more control over the final texture.
• Let It Cool Before Blending: Hot cauliflower can trap steam in your blender, thinning things out and interfering with the texture. Let it cool for a few minutes before blending for a thicker, silkier finish.
• Use a High-Speed Blender for Maximum Creaminess: You can use a food processor, but for that ultra-smooth, whipped texture, a high-speed blender (like a Vitamix) is your best friend. It turns cauliflower, vegan butter, and cheese into something that feels super decadent.
• Adjust the Cheese to Taste: Start with about ½ cup of vegan feta and blend, then taste and adjust. Different vegan cheeses have different salt and tang levels, so give yourself room to play and tweak it until it’s exactly where you want it.
• Don’t Skip the Toppings: The purée is rich and creamy, which makes it the perfect base for contrast. Roasted mushrooms, crispy onions, microgreens, or even a drizzle of olive oil make every bite more dynamic and balanced.

FAQs

More Vegan Cauliflower Recipes

• Roasted Cauliflower Steaks
• Bang Bang Cauliflower
• Cauliflower Curry With Mushrooms
• Firecracker Cauliflower
• General Tso’s Cauliflower

If you tried this vegan whipped cauliflower recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

Originally published in 2019, this post has been updated in 2025 with refreshed writing, serving ideas, and added tips.