Cashew Cauliflower Cheese
This is my favourite side dish to a roast dinner, not just because I love cauliflower, but this dish feels both incredibly indulgent yet super nutritious. Cashews and nutritional yeast are an amazing way to form a creamy cheesy sauce so you don’t feel like you’re missing out on any of the fun. Of course if you’re not vegan you can add some grated cheese (parmesan, cheddar, gruyere etc) into the mix or on top for extra crispness. Make sure you include the cauliflower leaves and core too, no wastage here!
Servings: 6 Time: 40 minutes
Ingredients
1 large cauliflower
150 g cashews soaked in hot water
300ml unsweetened almond milk (I use Plenish as there are no added seed oils or stabilisers etc)
5 tbsp nutritional yeast
1 tbsp olive oil
2 tsp garlic granules
1 tsp wholegrain mustard
Sea salt & pepper
Optional Toppings:
Pumpkin seeds
Nigella seeds
Method
- Preheat the oven to 200°C and soak the cashews in boiling water.
- Bring a large pan of water to the boil and chop the cauliflower into 6 chunks, keeping the leaves and core. Add the cauliflower to the boiling water and simmer for 5 minutes.
- Meanwhile, drain the soaked cashews, add to a blender or food processor with the almond milk, nutritional yeast, garlic granules, olive oil, mustard, salt and pepper. Blend until smooth.
- Drain the cauliflower and place into a medium sized baking dish and pour over the sauce ensuring everything is nicely coated.
- Sprinkle over pumpkin seeds and nigella seeds if using to add extra texture & nutrients (it looks great too!).
- Bake for 20 minutes until the cauliflower cheese is golden on top!
