Nonstick cooking spray
¾ cup raw cashews
¼ cup + 3 Tbsp. nutritional yeast, divided use
¾ tsp. sea salt (or Himalayan salt), divided use
¼ tsp. garlic powder
1 medium cauliflower, cut into bite-sized pieces (or 3 cups cauliflower rice)
2 Tbsp. olive oil, divided use
4 cloves garlic, finely chopped
¼ cup gluten-free arrowroot
2 cups unsweetened almond milk
½ tsp. ground black pepper, divided use
2 cups cooked broccoli, coarsely chopped
2 Tbsp. parsley, finely chopped (for garnish; optional)

Preheat oven to 375º F.
Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.
Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Add arrowroot; cook, whisking frequently, for 1 minute.
Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.
Return almond milk mixture to the same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if the sauce gets too thick. Set aside.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
Add almond milk mixture; mix well. Place in a prepared baking dish.
Bake, covered with foil, for 20 to 25 minutes, or until bubbly

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