Printable Recipe
Vegan Cauliflower Cheese with Crisps Topping
A vegan, gluten-free cauliflower cheese with miso cashew cream and crispy crisps topping, baked until golden and crispy.
Prep time
10 min
Cook time
20 min
Total time
30 min
Yield
6
Ingredients
13
Steps
10
Filed under: baking, vegan, citrus.
Source channel: The Happy Pear
Key ingredients
cauliflower, roasted cashew nuts, nutritional yeast, mustard, oat milk or plant milk of choice.
Ingredients
- cauliflower
- salt
- oil
- 50 g roasted cashew nuts
- 2 tbsp nutritional yeast
- 1 tbsp mustard
- 500 ml oat milk or plant milk of choice
- 1 tbsp white miso
- half a lemon
- pinch of salt
- a small amount of turmeric
- 2 tbsp cornstarch
- favorite crisps (e.g., paprika-flavored)
Method
- Par boil the cauliflower in salted water until soft but still holding its structure.
- Preheat oven to 200°C.
- Mix cauliflower with salt and oil, then bake for 15 to 20 minutes until golden and crispy.
- In a blender, combine roasted cashew nuts, nutritional yeast, mustard, oat milk, white miso, lemon juice, salt, and turmeric. Blend until smooth.
- Add cornstarch to the mixture and blend again.
- Pour the sauce into a saucepan and cook on high heat, reducing and thickening until rich and glossy.
- Coat the roasted cauliflower with the sauce, leaving some sauce for serving.
- Transfer cauliflower to a baking tray, cover with remaining sauce.
- Crumble crisps over the top, then bake for 5 minutes at 200°C until crispy.
- Serve hot, optionally with additional crisps or herbs.