1/2 slice stale bread, use gluten-free for gf option
1/2 tsp paprika
handful of walnuts
1/2 tsp dried mixed herbs
handful of fresh chives
Instructions
Preheat the oven to 200°C / 392°F fan and leave the cashews to soak in hot water for at least 15 minutes.
Break up the cauliflower heads into bite-sized florets. Transfer to a medium-sized roasting tray, season with pinches of salt and pepper and drizzle over a little olive oil. Mix, then roast for 30 minutes.
Peel and dice the garlic clove. Then drain the cashews and add them to a fast-powered blender along with the plant-based milk. Blend until smooth, then transfer to a saucepan over a low-medium heat. Add the garlic, nutritional yeast, maple syrup, Dijon mustard and pinches of salt and pepper. Stir and heat the sauce through for 2-3 minutes until the ingredients have combined and the sauce has thickened slightly, then remove the sauce from the heat.
Rinse out and dry the blender. Then add the stale bread, paprika, walnuts, dried mixed herbs, 1 tsp olive oil and pinches of salt and pepper. Blend into a crumb-like consistency, then leave to one side.
When the cauliflower is ready, pour the cashew sauce all over it and stir until fully coated in the sauce. Scatter the breadcrumb mixture over the top, then grill for 3-5 minutes until the breadcrumbs are golden brown.
Finely chop the chives and sprinkle them over the cauliflower cheese to serve.
Hello – I’ve seen you on FB and YouTube and I’m a big fan. Are there recipes out there that don’t call for cashews to make cheese? I’m highly allergic and what I found in the grocery stores have cashews. The only one without is the miyokos farmhouse cheddar and ciao. Any suggestions on what I could use to substitute in your recipe? Please help, I really want to make the wfpb eating a way of life, and thanks.
Hey Debbie! Ah thank you so much :). Yes absolutely – you can try using soaked blanched almonds or alternatively we often make a creamy vegan sauce using silken tofu. Hope that helps 🙂
I make vwgan cheese without any nuts.
2 cups diced potatoes,1cup carrots diced.. Boil for 20 minutes.
1/2 cup water
1/2 cup nutritional yeast
1/3 cup extra virgin olive oil
1 Tbs lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Drain the potatoes and carrots. Add all ro a blender and blend until smooth an creamy
Tip…fo Mexican dishes I add either Siracha sauce or Taco seasoning
Makes great Nachos
3 Comments
Hello – I’ve seen you on FB and YouTube and I’m a big fan. Are there recipes out there that don’t call for cashews to make cheese? I’m highly allergic and what I found in the grocery stores have cashews. The only one without is the miyokos farmhouse cheddar and ciao. Any suggestions on what I could use to substitute in your recipe? Please help, I really want to make the wfpb eating a way of life, and thanks.
Hey Debbie! Ah thank you so much :). Yes absolutely – you can try using soaked blanched almonds or alternatively we often make a creamy vegan sauce using silken tofu. Hope that helps 🙂
I make vwgan cheese without any nuts.
2 cups diced potatoes,1cup carrots diced.. Boil for 20 minutes.
1/2 cup water
1/2 cup nutritional yeast
1/3 cup extra virgin olive oil
1 Tbs lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Drain the potatoes and carrots. Add all ro a blender and blend until smooth an creamy
Tip…fo Mexican dishes I add either Siracha sauce or Taco seasoning
Makes great Nachos