I adapted this recipe from this blog
Makes a full 9 x 13 pan!
Ingredients
- 1 head cauliflower
- 7 yukon gold potatoes cubed I used potatoes about the size of a fist
- 1/2 cup nutritional yeast
- 1 /2 cup unsalted cashews boiled for 5 minutes
- 1 can of white beans
- 1 large onion chopped
- 2 cup veggie broth
- 1 cup unsweetened non-dairy milk
- 1 lemon juiced ( I used real lemon juice from a jar;)
- 3-5 gloves garlic
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup breadcrumbs of choice
- fresh parsley to garnish
Instructions
- Preheat oven to 450 degrees F. Bring a large pot of water to a boil.
- Cut cauliflower, onions, and potatoes then add them into boiling water and cook for 10 minutes or until tender.
- While cauliflower, onions, and potatoes cook, add soaked/boiled cashews into a high speed with all the other ingredients and the rest of the garlic except breadcrumbs and parsley. Blend until smooth.
- Strain potatoes mixture then add into a 9x13 casserole dish. (You may need to put a cookie sheet under it in the oven in case it spills over.)
- Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
- Bake for 20 minutes or until top is golden brown. Garnish with chopped fresh parsley.
- Enjoy!
Notes
Add more salt + pepper to taste if needed
No comments:
Post a Comment