This is the most simple easy cauliflower cheese, perfect for a quick midweek meal or a weekend lunch with friends. Not only easy it’s super healthy. Gluten free and loaded with loads of creamy cheesy flavour. Made with cauliflower, cashew nuts nutritional yeast, and plant based milk. Cashew nuts are cholesterol free, protein rich and full of healthy fatty acids, they are known to boost your immune system and even help with gallstones. Cauliflower is a fantastic (overlooked in my opinion) versatile vegetable, high in fibre, and full of antioxidants. Nutritional yeast is a gift from the God’s (again my personal opinion), cheesy in flavour and packed with B vitamins. I serve with a fresh salad to really boost the power of this simple dish.
1 cup Cashew nuts (soaked for 1 hour or more in cold water, rinse well before using)
1 cup of plant based milk, unsweetened ( I personally like oat as i find it has a lovely creamy taste)
1 garlic clove
1 teaspoon dijon mustard (english mustard is ok too, but i would recommend 1/2 a teaspoon)
3 tablespoon of Nutritional yeast
Salt & pepper to taste
Cauliflower, cut into florets
Vegan parmesan cheese (link for recipe)
1/2 cup of breadcrumbs (gluten free or normal is fine, I blitz a slice or 2 in the food processor)
Boil a pan of lightly salted water, once boiling place the cauliflower florets in the water, bring back to the boil and simmer for 4 minutes, drain and set aside.
Whilst the cauliflower is draining place all the cheese sauce ingredients into a blender and blend until smooth.
In an oven dish place the cauliflower florets evenly, pour over the cheese sauce. Sprinkle over the top the breadcrumbs, followed by the parmesan cheese ( Im pretty addicted to my vegan parmesan cheese and use a good 2 tablespoons).
Place in a preheated oven 200C, 400F, Gas 6, bake for 40 minutes and crispy on top.
It really is that easy. Serve and enjoy. This can be made ahead of time also, stored in the fridge and cooked later. Check out my super easy parmesan cheese recipe too.