Vegan Cauliflower Cheese
You can make this creamy, cheesy and healthy (yes, really) vegan cauliflower cheese with ingredients you probably already have in your cupboard.
2 small heads cauliflower (around 600g), cut into wedges/slices
3 tbsp olive oil
1 tsp flaky salt
125g cashews, soaked in boiling water for at least 30 minutes
1 tbsp miso
1 tsp whole grain mustard
2 tbsp nutritional yeast
½ tsp black pepper
1 lemon, juiced
3 cloves garlic, peeled
200ml oat milk
4 tbsp fresh parsley and chives
Preheat your oven to 190˚C. Transfer the cauliflower wedges into a ceramic/tin baking tray and toss in olive oil and salt.
Roast for 30-35 minutes, until soft and starting to brown. In the meantime, make the cheese sauce.
Add the cashews, miso, mustard, nutritional yeast, balck pepper, lemon juice, garlic cloves and milk to a blender and mix on high for 3-4 minutes, until completely smooth.
Once the cauliflower has roasted, evenly pour the cheese sauce over and in between the wedges of cauliflower.
Place the tray back in the oven and roast for another 6-8 minutes, until the sauce has set but still jiggles when you (lightly) shake the tray. Top with fresh parsley and chives. Serve hot!
by Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.