Vegan Cauliflower Cheese Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 30 mins
2 cups potatoes, peeled and diced
4 cups cauliflower florets
1 1/2 cups cashews, soaked
1 cup plant based milk
1/3 cup nutritional yeast
1 tsp mustard
1 tbsp cornstarch
2 tbsp tamari
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
3 cloves garlic
1 lemon, juice of
1 tbsp olive oil
1 large red onion, diced
1/2 cup vegan cheese, grated
1/3 cup breadcrumbs
1Preheat the oven to 180 degrees C (350 F) and grease a casserole dish.
2Simmer the potatoes for 10-12 minutes, and steam the cauliflower for 7-8 minutes, until both are fork-tender.
3When the potatoes are cooked through, drain them and transfer to a blender or food processor together with cashews, plant based milk, nutritional yeast, mustard, cornstarch, tamari, paprika, garlic powder, cumin, garlic cloves and lemon juice. Blend until very smooth.
4Now, heat the olive oil in a large pan over a medium-high heat. Add the onion and cook for 5 minutes, until softened.
5Add the steamed cauliflower florets and the sauce, stirring for 2-3 minutes until the sauce thickens.
6Transfer the cauliflower to the casserole dish and add the breadcrumbs on top. Bake in the preheated oven for 25 minutes, until crispy and golden brown on top.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.