Ingredients
Vegetables
- 1 head of cauliflower, 2 pounds (900 g), cut into florets
- 1 cup golden potatoes, chopped (6 ounces, 170 g)
- ½ cup sweet potato, chopped (3 ounces, 85 g)
Cashew Sauce
- ½ cup raw cashews (3 ounces, 75 g), soaked in hot water for at least 30 minutes, then rinsed and drained
- ½ cup water (separate from soaking water)
- 3 tablespoons nutritional yeast (17 g)
- 2 tablespoons olive oil (26 g)
- 1 teaspoon Dijon mustard (6 g)
- 1 teaspoon garlic powder (2.5 g)
- ½ teaspoon onion powder (1.6 g)
- 1 ½ teaspoons salt (7 g)
- 1 tablespoon fresh lemon juice (14 g)
Topping
- 2 tablespoons panko breadcrumbs (10 g)
- 1 tablespoon chopped parsley, for garnish
Instructions
- Prep Cauliflower: Cut the cauliflower into small florets. Bring a pot of salted water to a boil and cook the cauliflower for about 10 minutes, or until tender. Drain and set aside.
- Cook Potatoes: In another pot, bring water to a boil and add chopped golden potatoes and sweet potatoes. Cook for about 15 minutes until tender. Drain and set aside.
- Soak Cashews: Soak the raw cashews in hot water for at least 30 minutes, then rinse and drain thoroughly.
- Make Cheese Sauce: In a high-speed blender, combine the cooked golden potatoes, sweet potatoes, soaked cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and fresh lemon juice. Blend until completely smooth. Taste and adjust seasoning if necessary.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Combine Cauliflower and Sauce: Pour the cheese sauce over the cooked cauliflower florets and gently toss to coat all pieces evenly.
- Assemble and Bake: Transfer the cauliflower mixture to an 8×8-inch (or 11×7-inch) baking dish. Sprinkle the panko breadcrumbs over the top evenly.
- Bake: Bake in the preheated oven for about 10 minutes until the top is golden and crispy.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley for a fresh finish, and serve warm.
Notes
- Soaking cashews is essential to achieve a creamy sauce texture.
- You can substitute panko breadcrumbs with gluten-free breadcrumbs to make this gluten-free.
- For a nut-free version, try using sunflower seed butter instead of cashews.
- If you prefer a thicker sauce, reduce the water slightly when blending.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
