Vegan Cheesy Cauliflower Gratin with Cashew Cheese Sauce
Ingredients
- 860g cauliflower (roughly 8 baby cauliflowers)
- 3 tbsp extra-virgin olive oil (EVOO)
Cashew Cheese Sauce
- 220g pumpkin, peeled, deseeded, and cubed
- 1 cup cashews
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/2 - 3/4 tsp flaked sea salt
- 1/3 tsp cracked black pepper
- 1 tsp sweet white miso
- 1 tsp - 1 tbsp lemon or apple cider vinegar (to taste)
Topping
- 200g shredded vegan mozzarella
- 3 tbsp fresh parsley, chopped
Preparation
Soak the cashews in boiling water for at least 2 hours, then drain.
Preheat the oven to 200°C (180°C fan). Chop the pumpkin into small cubes, place on a greaseproof lined baking tray, toss with 1 tbsp of EVOO and a pinch of salt. Roast for about 40 minutes until soft, then let it cool.
Slice the cauliflower into 1/2 inch thick slices, including small floret slices. A mandoline can be used for this step.
Prepare the pumpkin cashew cheese sauce by blending the cooked pumpkin with all the remaining sauce ingredients until super smooth (about 2 minutes). Adjust seasoning and acidity to taste.
Toss 1 tbsp of olive oil through the cauliflower and the cashew cheese sauce. Layer this mixture into a baking dish, then top with shredded vegan cheese. Cover with tin foil and bake for 30 minutes. Remove the foil and cook for an additional 20 minutes or until the cauliflower is cooked to your liking and the top is crispy.
Top with fresh parsley and 1 tbsp or more of EVOO before serving.
