This Creamy “Cheesy” Cabbage Bake is rich, comforting, and completely plant-based. Tender sautéed cabbage is coated in a velvety dairy-free cheese sauce made from cashews and nutritional yeast, then topped with crispy golden breadcrumbs.
It’s the perfect balance of creamy, savory, and crunchy — a wholesome dish that works as a main or a hearty side. Even non-vegan eaters will love the deep, cheesy flavor without any actual cheese.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Ingredients
For the Cabbage & Base
1 large head green cabbage (about 2–3 lbs), chopped
1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
Salt & black pepper, to taste
For the Creamy “Cheese” Sauce
2 cups unsweetened plant-based milk (cashew or oat)
½ cup raw cashews (soaked) or ¼ cup cashew butter
⅓ cup nutritional yeast
3 tablespoons all-purpose flour (or gluten-free)
2 tablespoons lemon juice
1 tablespoon white miso paste
1 teaspoon Dijon mustard
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
For the Topping
1 cup panko breadcrumbs
2 tablespoons nutritional yeast
1 tablespoon olive oil or melted vegan butter
2 tablespoons fresh parsley, chopped (optional)
Instructions
Prepare the Cabbage
Heat olive oil in a large pan over medium heat. Add sliced onion and cook until softened. Add garlic and cook for 1 minute.
Cook the Cabbage
Add chopped cabbage, season with salt and pepper, and cook for 8–10 minutes until slightly softened but not mushy. Remove from heat and set aside.
Make the Creamy Sauce
In a blender, combine plant-based milk, soaked cashews, nutritional yeast, flour, lemon juice, miso paste, Dijon mustard, onion powder, garlic powder, and smoked paprika. Blend until completely smooth.
Cook the Sauce
Pour the blended mixture into a saucepan over medium heat. Stir constantly until the sauce thickens into a creamy consistency (about 5–7 minutes).
Assemble the Bake
Preheat oven to 375°F (190°C). Transfer cooked cabbage into a baking dish. Pour the creamy sauce over and mix gently to coat evenly.
Prepare the Topping
In a bowl, mix panko breadcrumbs, nutritional yeast, and olive oil. Sprinkle evenly over the cabbage mixture.
Bake
Bake for 30–35 minutes until bubbly and the top is golden brown and crispy.
Serve
Let cool slightly before serving. Garnish with fresh parsley if desired.
Additional Notes
Tips for Best Flavor
Blend sauce until completely smooth
Don’t overcook cabbage before baking
Use miso for deep cheesy flavor
Meal Prep & Storage
Store in refrigerator up to 4 days
Reheat in oven for best texture
Can be made ahead and baked later
Nutritional Information (Approx. per serving)
Calories: 220–260
Protein: 6–8g
Carbs: 18–22g
Fat: 12–15g
