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Cauliflower Cheese Pie with Spinach

When I went vegan I thought giving up cheese would be a real challenge but it wasn't. There are so many great alternatives you don't give up anything, you just swap. When I do a roast dinner my cauliflower cheese is always a hit so I thought why not turn it into a pie. With a crisp, nutritious spelt crust and creamy garlic & cheese sauce this pie is great on its own or served with roast potatoes, veg and gravy.
Course: Main Course
Keyword: cauliflower cheese, cheese pie, vegan cheesecake

Ingredients

Crust

  • 175 g spelt flour use gluten free or plain if you wish
  • 70 g vegan butter
  • 1.5 tsp baking powder
  • generous pinch of sea/pink salt
  • 30 ml plant milk unsweetened

Filling

  • 2 cups cooked cauliflower florets
  • 1/2 onion chopped
  • 1 cup baby leaf spinach I used frozen
  • 1 clove garlic crushed
  • 1/2 cup plant milk unsweetened
  • 1/4 tsp xanthan gum (thickens sauce) or 1 tbsp flour
  • 1/2 cup soya cream oat/coconut will do
  • 1/2 cup cheese grated
  • 3 tbsp nutritional yeast
  • black pepper (to season)

Instructions

Crust

  • Preheat oven 200ºC/392ºF/gas mark 6
    Mix all the dry ingredients together in a bowl. Add the butter and stir in with a wooden spoon then use your hands and rub flour and butter together until you have a breadcrumb like mixture. Pour in the milk and stir in, once absorbed use your hands again and kneed until you have a ball of pastry. Sprinkle flour onto a clean work surface and roll the ball so its (approx) ½ cm thick. Using your pastry tin cut out the shape and press into the tin and use the remaining pastry to form the sides.

Filling

  • Add 1 tbsp oil to a pan and brown the onion and garlic on a medium heat. Pour in the milk and cream and bring to a simmer. Add the cheese and melt. Add salt, pepper, nutritional yeast and xanthan gum and stir vigorously. Add the cooked cauliflower and uncooked spinach and stir until spinach slightly wilts. Pour into your pie case or cases and sprinkle with more grated cheese. Bake in the centre of the oven for 20-25 minutes. The top of the pie should look golden brown. Be careful removing from the hot tins and serve immediately. You can store the pies in the fridge once cooled for a couple of days and reheat 180ºC for 15 minutes. Enjoy!!

Video

Notes

TIP: The pastry will thicken when it cooks so don't make it too thick (unless that's how you like it). Himalayan salt is unprocessed and full of minerals. I always use this instead of table salt. I use Pipkin which lasts me months!