This super comforting pie takes the humble cauliflower cheese and turns it into a centre-piece worthy of any dinner table, with a creamy sauce, butter beans and golden shortcrust pastry.
Notes:
You can easily make this gluten-free using GF flour and GF pastry.
Freshly ground nutmeg really makes a difference here. It has a more balanced flavour compared to nutmeg which is already ground. If you’re using the latter, we recommend adding a touch less because it can have a stronger flavour.
We use soy milk, which has a lovely creamy texture, but oat will also work well.
A strong vegan cheese, such as a cheddar substitute, will work best.
Cauliflower Cheese + Butter Bean Pie
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
2 tbsp vegan butter
2 onion, peeled + finely chopped
2 tbsp plain flour
750ml (3 cups) unsweetened plant-based milk, plus extra
1 medium cauliflower, broken into small florets
2 x 400g (14.1oz) tins of butter beans, drained + rinsed
6 tbsp nutritional yeast
2 tsp English mustard
1 tsp nutmeg, freshly ground (see notes)
1/2 lemon, juice only
200g (7oz) vegan cheese, grated
salt + pepper
500g (17.6oz) block of vegan-friendly shortcrust pastry
Method
Add the butter to a large casserole pot or saucepan on a medium heat. As soon as it has melted, add the onion and cook for 5-6 minutes or until translucent, but don’t brown.
Stir in the flour and cook for 2 minutes. Then gradually pour in the milk in batches, whisking as you go to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes or until it thickens slightly, but is still a creamy consistency.
Meanwhile, preheat the oven to 200°C fan / 425°F.
Add the cauliflower florets to a large saucepan of boiling water and cook for 3 minutes to soften slightly, then drain and stir the cauliflower into the sauce.
Next add the beans, nutritional yeast, mustard, nutmeg, lemon juice, half of the cheese and generous pinches of salt and pepper to the sauce. Stir to combine, then pour into a 24cm (9.5”) round pie dish and top with the remaining cheese, then set aside.
Roll out the pastry into a square roughly 3-4 mm thick. Then cut out a circle which is large enough so it hangs over the edge of your pie dish. We use a large plate as a guide. Tip: roll up any leftover pastry in baking paper and refrigerate in an airtight container for 1-2 days.
Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of holes in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 minutes or until perfectly golden on top.
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Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of hours (holes) in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 minutes or until perfectly golden on top.
Good lord, this pie is incredible. Used jar of Bold Bean Co. Butterbean which are quite creamy and these coupled with the cauliflower and delicious cheese sauce ticked every box possible. Thank you for creating it.
4 Comments
Minor typo step 7:
Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of hours (holes) in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 minutes or until perfectly golden on top.
Thank you! This has been fixed 🙂
Good lord, this pie is incredible. Used jar of Bold Bean Co. Butterbean which are quite creamy and these coupled with the cauliflower and delicious cheese sauce ticked every box possible. Thank you for creating it.
With SO many vegan cheese options out there, which brand did you use here?