Cheesy Schezwan Momo Bake

This one started as a craving and turned into a recipe I make on repeat. High protein veg momos, baked under a cauliflower cheese sauce spiked with Schezwan sauce, until the tops go golden and the whole thing turns spicy, creamy, and completely comforting.

I love using momos that already come with their own protein boost, so the whole dish comes together as a genuinely satisfying meal rather than just a snack. Add a spoonful of tempeh into the sauce and you get even more protein and depth, all without a drop of dairy.

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This recipe is:

• Vegan & dairy free

• High protein

• Made with wholesome, everyday ingredients

Why This Recipe Works

The cauliflower and tempeh base is what makes this sauce so creamy without any cheese or cream. Blending boiled cauliflower with tempeh and soya milk creates a thick, neutral base that takes on the Schezwan flavour beautifully, while nutritional yeast rounds it out with that familiar cheesy note. Baking the momos under this sauce lets them soak up all that flavour while the top turns golden and slightly crisp.

• Cauliflower blends into a creamy, dairy free sauce base

• Tempeh adds protein, creaminess, and depth without any dairy

• Schezwan sauce sachets bring built in heat and flavour

• Nutritional yeast gives the sauce a cheesy finish

• Comes together as a full, satisfying meal rather than a side

How to Make Baked Cheesy Momos (Schezwan Momo Bake)

This comes together in 3 simple steps:

1. Blend the Sauce

Blend boiled tempeh, cauliflower, soya milk, Schezwan sauce, and nutritional yeast until smooth and creamy.

2. Assemble

Place the frozen momos in a baking dish and pour the sauce evenly over the top.

3. Bake

Bake until the sides turn golden and the centre looks set, then finish with spring onions and chilli oil.

Tips for Best Results

• Boil and cool the tempeh cubes fully before blending, so the sauce stays smooth

• Add water gradually while blending, just enough to get a pourable, creamy consistency

• Serve immediately while hot for the best texture

• A drizzle of chilli oil right before serving takes it to another level

Cheesy Schezwan Momo Bake

Prep Time: 15 minutes Cook Time: 20–30 minutes Total Time: about 45 minutes Servings: 4

Ingredients

Cauliflower Cheesy Sauce

1 packet natural tempeh cubes, boiled and cooled

1 cup cooked and cooled cauliflower florets

1 cup soya milk

2 packets Schezwan sauce (from the momos packet)

3 tbsp nutritional yeast or vegan cheese, to taste

Salt and pepper, to taste

A little water, as needed

To Assemble

2 packets frozen veg momos

Chopped green onions, to finish

Chilli oil, to finish

Instructions

1. Preheat oven to 180°C.

2. Blend the tempeh, cauliflower, soya milk, Schezwan sauce, and nutritional yeast until completely smooth, adding water as needed to help it blend.

3. Place the frozen momos in a 9×13 baking dish.

4. Pour the cauliflower cheesy Schezwan sauce evenly over the momos.

5. Bake for 20–30 minutes, until the sides are golden and the centre looks set.

6. Finish with chopped green onions and a drizzle of chilli oil, and serve hot.

Notes

• A can of chickpeas can stand in for the tempeh if that is what you have on hand

• Best eaten fresh out of the oven while the sauce is still hot and creamy