Vegan cauliflower cheese
You are going to love this creamy vegan cauliflower cheese recipe. My dairy free cheese sauce is made with cashew nuts and the roasted cauliflower tastes incredible.
Servings 4 people as a side
Calories 276kcal
Ingredients
- 100 g cashews
- 1 small cauliflower chopped or broken into florets
- 1 tablespoon olive oil
- 400 ml oat milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- salt and pepper to taste
- handful breadcrumbs to top, I use panko breadcrumbs
Instructions
- First place your cashews in a bowl and cover with cold water. Leave to soak for 30 minutes.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Break the cauliflower into florets, drizzle with olive oil and roast for 10-15 minutes until starting to soften and turn golden brown.
- Meanwhile drain the cashews and place into a blender with the remaining ingredients. Pulse until the cashews are broken down and you have a smooth sauce.
- Pour the sauce over the cauliflower and top with breadcrumbs.
- Return to the oven for 20 minutes until the sauce has thickened and the breadcrumbs are turning crispy.
Nutrition
Calories: 276kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Sodium: 95mg | Potassium: 729mg | Fiber: 6g | Sugar: 12g | Vitamin A: 208IU | Vitamin C: 69mg | Calcium: 187mg | Iron: 3mg