Cheesy Cauliflower and Potato Bake (AKA Healthier Funeral Potatoes) from The Abundance Diet

Cheesy Potato & Cauliflower Bake2 LR

Counting down to just four more days until my cookbook,The Abundance Diet is released! you can pre-order the book right now on Amazon here! Today I’m sharing with you one of the most highly anticipated recipes from the book: The Cheesy Cauliflower and Potato Bake!

Cheesy Cauliflower and Potato Bake

This is a lighter and fresher version of an artery-clogging cholesterol-laden casserole (Mormon Funeral Potatoes) made with potatoes, sour cream, cheese, butter, gelatinous cream-of-something soup, cornflakes coated in butter, and more cheese. This satisfying bake doesn’t leave you feeling like you need to take a nap afterwards.

(Recipe from The Abundance Diet, © 2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC.)

Filling

  • 2 large russet potatoes (1 pound), peeled and cut into 1/2-inch dice
  • 1 small head cauliflower, cut into small florets (4 heaped cups)

Sauce

  • 1/4 cup raw cashews (soaked 4 to 6 hours)
  • 1 cup unsweetened almond milk
  • 3 tablespoons tapioca starch
  • 1 tablespoon mellow white miso
  • 1 teaspoon smoked paprika
  • 1 small garlic clove, minced
  • 1 teaspoon sea salt (or to taste)
  • 1 teaspoon onion powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon dry sherry (optional)
  • 1/2 teaspoon ground mustard powder
  • 3 tablespoons nutritional yeast
  • Dash of cayenne

Preheat the oven to 375°F. In a large pot, bring 6 to 8 cups of salted water to a boil over high heat. Add the potatoes and cauliflower, reduce the heat to medium, and boil for 10 minutes. Don’t worry if the vegetables are still slightly firm, as they will continue cooking in the oven.

While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cayenne and blend until completely smooth and creamy, 1 to 2 minutes.

Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the sauce into the vegetables if necessary.

Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the vegetables are completely cooked through.

Makes 4 servings

Cheesy Potato & Cauliflower Bake2 LRPhoto credits: Annie Oliverio from An Unrefined Vegan.

21 comments

  1. Oh, i havent had breakfast yet and now i’m very hungry! I assume, like the mac-n-cheese, we can sub a different starch (but it wont be as gooey). What if I throw a little solid mox in there to make up for it lol. (I’ve been making mox in double batches and keeping the freezer, it has changed my life)

    I need to make this very soon!

    1. Not intimidating! My 19 yo son made the mac-n-cheese while I was out of the house last week, and its a very similar (but maybe a few more ingredients?) sauce. this is definitely doable.

    2. Hi! Miso should be able to be located at almost any health food store. In fact, my local grocer has some in the produce section and some in the Asian food aisle. If you’re striking out, you will most certainly find it at an Asian grocer. Of course you can leave it out, but it does add a very cheesy umami element to vegan cheese, which is why I include it.

    3. I am wondering too. Not because I can’t find it, I have it, but I hate it! There is truly not much I don’t like (besides artificial things), but I just can’t get around the gross sweet taste of white miso. I like some miso soup, but not any in other dishes.

      1. Hi Karen!

        I adore miso! I’m sorry you don’t like it. You could simply try leaving it out, or perhaps you could try to source chickpea miso! As with any recipe, the final flavor is comprised of all the elements and not just one ingredient. You might be surprised to find that you like miso very much when mixed with other things! Xo

        1. Thanks! I’ve tried it in dressings and other vegan mac and cheeze recipes, but every time it is gross and the kids won’t touch it. So I stick with the 20 something year old nut mac and cheeze recipe we had as kids. More like creamy, lemony pasta.
          Chickpea miso…that would be interesting to try! I could never find the love for tempeh either, though I love everything else soy.
          I’ll try to think of something else to give it that umami flavor. 🙂

  2. This is perfect for a breakfast meal. I love potato but my recipe knowledge about is very limited. So, this one is a dream recipe I guess because you add cheese in them. I can’t wait to prepare this tempting meal. Thanks for sharing!

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