This Vegan Creamy Cheesy Cabbage Casserole is warm, comforting, creamy, and full of delicious flavor! Tender cabbage is coated in a rich dairy-free cheese sauce, topped with melty vegan cheese, and baked until golden and bubbly. It’s an easy plant-based comfort food that’s perfect for weeknight dinners, family gatherings, or a cozy weekend meal.
Recipe Details
Prep time
15 minutes
Cook time
35–40 minutes
Servings
6
Ingredients
For the Casserole
- 1 large green cabbage, about 2 pounds (900 g)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup (100 g) shredded vegan cheddar cheese
- ½ teaspoon paprika
- Salt and black pepper, to taste
For the Creamy Vegan Cheese Sauce
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) unsweetened plant milk, preferably oat or soy
- ¼ cup nutritional yeast
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup (50 g) additional shredded vegan cheese
Optional Topping
- ½ cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Prepare the cabbage
Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
Remove any damaged outer cabbage leaves, cut the cabbage into quarters, remove the hard core, and slice it into bite-sized strips.
Chop the onion and mince the garlic.
Step 2: Cook the cabbage and onions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds. Add the sliced cabbage, paprika, salt, and black pepper.
Cook for 7–10 minutes, stirring occasionally, until the cabbage begins to soften. If your skillet is small, cook the cabbage in batches.
Tip: Avoid cooking the cabbage until completely soft at this stage because it will continue cooking in the oven.
Step 3: Make the creamy vegan cheese sauce
In a saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually pour in the plant milk, whisking continuously to prevent lumps.
Add the nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Cook for 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Stir in ½ cup of shredded vegan cheese until melted. Taste and adjust the seasoning if needed.
Step 4: Combine the cabbage and sauce
Transfer the cooked cabbage mixture to a large bowl. Pour the creamy cheese sauce over it and toss gently until the cabbage is evenly coated.
Spread the mixture into your prepared baking dish.
Step 5: Add the cheesy topping
Sprinkle the remaining 1 cup of shredded vegan cheddar over the casserole.
For a crunchy topping, mix the breadcrumbs with 1 tablespoon of olive oil and scatter them evenly over the cheese.
If you prefer a softer, creamier top, simply skip the breadcrumbs.
Step 6: Bake until golden and bubbly
Bake uncovered for 25–30 minutes, until the cabbage is tender, the sauce is bubbling, and the top is lightly golden.
If you want a darker, crispier topping, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Allow the casserole to rest for 5–10 minutes before serving so the sauce can settle.
Step 7: Garnish and serve
Sprinkle with freshly chopped parsley and a little extra black pepper. Serve warm while the sauce is creamy and the cheesy topping is still deliciously melty.
Tips for the Best Vegan Cabbage Casserole
- Choose unsweetened plant milk: Oat or soy milk provides a neutral, creamy base.
- Use vegan cheese that melts well: Different brands melt differently, so choose a dairy-free cheddar-style cheese intended for melting.
- Remove excess moisture: If the cabbage releases lots of liquid while cooking, drain or cook it off before adding the sauce.
- Want extra flavor? Add smoked paprika, dried thyme, or a pinch of chili flakes.
- Make it gluten-free: Use a gluten-free flour blend and gluten-free breadcrumbs.
What to Serve With It
This casserole pairs wonderfully with:
- Roasted potatoes
- Fresh green salad
- Garlic bread made with vegan butter
- Steamed green beans
- Brown rice or quinoa
- Roasted carrots and broccoli
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in airtight portions for up to 2 months for best quality. The sauce may change texture slightly after thawing.
- Reheating: Reheat in a 350°F (175°C) oven until heated through, or microwave individual portions. Add a splash of plant milk if the sauce has thickened.
- Make ahead: Prepare the cabbage and sauce, combine in the baking dish, cover, and refrigerate for up to 24 hours before baking. Allow extra baking time if going straight from the refrigerator.
Frequently Asked Questions
Can I make this recipe without nutritional yeast?
Yes. Nutritional yeast adds a savory, cheesy flavor, but you can omit it and add a little extra vegan cheddar and seasoning.
Can I use purple cabbage?
Yes, although the color may bleed into the sauce. Green cabbage is best if you want a traditional creamy appearance.
How do I make the casserole extra creamy?
Use a rich, unsweetened oat milk or soy milk, avoid overcooking the cabbage before baking, and make sure the sauce is thick and smooth before combining everything.
Is this recipe completely vegan?
Yes, provided you use plant-based butter, plant milk, vegan cheese, and vegan breadcrumbs. Check ingredient labels to ensure the products contain no dairy or other animal-derived ingredients.
Printable Recipe Card
Vegan Creamy Cheesy Cabbage Casserole
Tender cabbage baked in creamy dairy-free cheese sauce with a golden, bubbly topping.
PREP
15 min
COOK
35–40 min
SERVES
6
Ingredients
- 1 large green cabbage, sliced
- 1 chopped onion
- 3 minced garlic cloves
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 2 tbsp flour
- 2 cups unsweetened plant milk
- ¼ cup nutritional yeast
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1½ cups shredded vegan cheddar, divided between sauce and topping
- Salt, pepper, and paprika to taste
- ½ cup breadcrumbs, optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-by-13-inch baking dish.
- Sauté onion, garlic, and cabbage in olive oil for 7–10 minutes.
- Melt vegan butter, whisk in flour, and gradually add plant milk.
- Add nutritional yeast, mustard, seasonings, and ½ cup vegan cheese; cook until creamy.
- Mix the cabbage with the sauce and transfer to the baking dish.
- Top with remaining vegan cheese and optional breadcrumbs.
- Bake uncovered for 25–30 minutes until bubbling and golden. Rest for 5–10 minutes before serving.
