Vegan Cauliflower & Broccoli Cheese Casserole

Vegan Cauliflower & Broccoli Cheese Casserole
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Prep Time10 minsCook Time5 minsTotal Time15 mins
Ingredients
 1 cup raw, unsalted cashew nuts
 1 small cauliflower head cut into florets
 1 small broccoli head cut into florets
 2 cups almond milk or any plant based milk
 ¼ cup gluten-free oat flour or any preferred flour
 ¼ cup nutritional yeast (this gives great cheesy flavour)
 ¼ cup lemon juice
 1 Tspn chopped garlic (or 2 cloves)
 1 Tspn salt
 ½ Tbsp mustard (I used Biona but any Dijon goes well)
 1 low salt stock cube (I use Kallo)
 1 cup water
 1 cup grated vegan cheese optional (or preferred cheese)
 2 small onions sliced thinly in rings
 ½ cup bread crumbs (I used gluten-free)
Method
1

Soak your cashew nuts in very hot water for 10min

2

In a tiered steam pan, steam your cauliflower & Broccoli florets for about 5min. You can test if ready by poking a knife through the hard stem and if it goes through easily then it's ready. Make sure your broccoli remains green. Yellow broccoli is overcooked broccoli.

3

Whilst you wait for your veggies to steam, in a blender cup add all your ingredients apart from the grated cheese, onion rings & bread crumbs.

4

Dissolve the stock cube in 1 cup hot water and add to your blender cup

5

Add your cashews in last so they are softened enough

6

Blitz the cheesy sauce to a runny consistency. I like dipping bread into the casserole sauce but if you prefer a firmer consistency, add half the amount of milk listed in the ingredients

7

In a baking dish, spread out your steamed florets

8

Pour over your cheesy sauce

9

Top up with vegan grated cheese, onion rings & bread crumbs

10

Grill in the oven on high for 5min or until brown and toasty

Ingredients

Ingredients
 1 cup raw, unsalted cashew nuts
 1 small cauliflower head cut into florets
 1 small broccoli head cut into florets
 2 cups almond milk or any plant based milk
 ¼ cup gluten-free oat flour or any preferred flour
 ¼ cup nutritional yeast (this gives great cheesy flavour)
 ¼ cup lemon juice
 1 Tspn chopped garlic (or 2 cloves)
 1 Tspn salt
 ½ Tbsp mustard (I used Biona but any Dijon goes well)
 1 low salt stock cube (I use Kallo)
 1 cup water
 1 cup grated vegan cheese optional (or preferred cheese)
 2 small onions sliced thinly in rings
 ½ cup bread crumbs (I used gluten-free)

Directions

Method
1

Soak your cashew nuts in very hot water for 10min

2

In a tiered steam pan, steam your cauliflower & Broccoli florets for about 5min. You can test if ready by poking a knife through the hard stem and if it goes through easily then it's ready. Make sure your broccoli remains green. Yellow broccoli is overcooked broccoli.

3

Whilst you wait for your veggies to steam, in a blender cup add all your ingredients apart from the grated cheese, onion rings & bread crumbs.

4

Dissolve the stock cube in 1 cup hot water and add to your blender cup

5

Add your cashews in last so they are softened enough

6

Blitz the cheesy sauce to a runny consistency. I like dipping bread into the casserole sauce but if you prefer a firmer consistency, add half the amount of milk listed in the ingredients

7

In a baking dish, spread out your steamed florets

8

Pour over your cheesy sauce

9

Top up with vegan grated cheese, onion rings & bread crumbs

10

Grill in the oven on high for 5min or until brown and toasty

Vegan Cauliflower & Broccoli Cheese Casserole
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