This is a recipe I found on PETA's magazine 'Animal Times'.
It is delicious!
Makes 4 servings.
- Vegetable-oil spray
- 1 large (1.3kg) head cauliflower, cut into small florets
- 300ml thick cashew cream (blend 130g raw cashews with cold water just covering the cashews)
- 60g non-dairy cream cheese, cut into small chunks
- 1 1/2 tsp. Dijon mustard
- 170g shredded vegan cheddar cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 tsp. grated nutmeg
- 1/8 tsp. garlic powder
- 50g vegan Parmesan cheese (UK: try Florentino Parmezano, available at Sainsbury's)
- 55g fresh bread crumbs
- Preheat the oven to 190ºC. Spray a 20-cm-by-20-cm baking dish with vegetable-oil spray.
- Cook the cauliflower in boiling, salted water until crsip-tender, approximately 5 minutes. Drain well and pat with paper towels to dry.
- Bring the cashew cream to a simmer in a saucepan. Whisk in the non-dairy cream cheese and the mustard until smooth. Stir in the vegan cheddar cheese, salt, pepper, nutmet and garlic powder and whisk just until the cheese melts, approximately 1 to 2 minutes. Remove from the heat, toss in the cauliflower and pour into the baking dish.
- Top with the vegan Parmesan and bread crumbs and bake until browned and bubbly, approximately 20 minutes.
Enjoy!
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