For the Vegan Cheese:
·2 cups raw cashew nuts
·¼ cup nutritional yeast
·1 teaspoon dried garlic
·¾ teaspoon salt
·1 tablespoon lemon juice
·1 cup water
For the Cauliflower:
·2 ½ cups cauliflower florets
·¼ cup chopped Italian Parsley
·Pinch of salt
·¼ cup water
For Garnishing:
·1 tablespoon chopped Italian parsley
Place cashews in a small pot and cover with water. Bring water to boil, then remove from heat and cover. Let cashews soak for about 15 minutes. Then, drain. Add the cashews to a blender or food processor, then combine all the ingredients of cheese sauce and grind until a thick, smooth sauce is formed. Set it aside. Preheat oven to 400°F and prepare a baking pan by greasing it well. In a large mixing bowl, combine cauliflower florets, fresh parsley, salt and ¼ cup water. Mix and microwave for 2-3 minutes to lightly steam. Pour steamed cauliflower in the pan. Cover evenly with the cheese sauce. Top with 1 tablespoon fresh parsley and bake in the middle rack of the oven for 35-40 minutes, or until it starts browning. Serve as a side dish and enjoy!
Such beautiful and delicious chemical free vegetables from Lovebrook. A rainbow in your bowl for every day of the week!
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