Vegan Cauliflower Cheese
I was intending on posting this recipe before Christmas but I just never got around to it. Its the perfect addition to a veggie Sunday roast so I thought it was still appropriate to share even after the festive season is over. Cauliflower cheese has always been one of my favorite side dishes to go along with a roast dinner so I really wanted to create a dairy-free alternative which is as good as the real thing. I have tried using cheese alternatives to make it and using turmeric to try and make it but I was never fully satisfied with the result. In this recipe I like to use soaked cashews to make extra creamy along with nutritional yeast and wholegrain mustard to give it a savory a cheesy flavor!
I’m planning on including this recipe in a ‘Sunday Roast’ and ‘Christmas Dinner’ recipe round up so you have all the recipes to make a healthy veggie Sunday Roast and Christmas Dinner for next year all in one place. Anyways lets get onto the recipe, I really hope you love it as much as I do.
- 1 Cauliflower broken into florets (about 350g)
- 30g (1 cup) Chopped Kale
- 'Cheese' Sauce
- 100g (3/4 cup) Cashews
- 375ml (1½ cups) Water
- 15ml (1 tbsp) Whole grain Mustard
- 10g (1/4 cup) Nutritional Yeast
- Salt and Pepper
- Soak the cashews in water for a few hours or overnight.
- When you are ready to make the recipe preheat the oven to 200°C
- While the oven is preheating bring a large pan of water to the boil.
- Turn to heat down to a simmer and add the cauliflower and let it cook for around 10 minutes.
- Drain and then place the cauliflower in an oven proof dish.
- Drain and rinse the cashews and then place in a blender with all of the other ingredients and enough salt and pepper to season.
- Blend until smooth and then pour into a pan and heat gently until it thickens.
- Once thickened add and continue to cook until it starts to wilt.
- Then pour the cheese and kale mixture over the cauliflower and mix until everything is evenly coated.
- Bake in the oven for around 20-30 minutes until the top starts to brown slightly and then it will be ready to serve. You can top it with some extra black pepper and nutritional yeast if you want to.
If you make the recipe please use the hashtag #eatplantifully and tag me in it!