Cauliﬂower cheese is an amazing dish – perfect comfort food, super tasty and cauliﬂower is bursting with nutrients. This vegan friendly cauliﬂower cheese recipe may be dairy free but it certainly doesn’t lack on taste.
Vegan Cauliﬂower Cheese
The sauce is made using butternut squash, soaked cashews and nutritional yeast which when blended together create such a creamy consistency and cheesy taste – you’d never even know it was cheese-less!
- 1 medium cauliflower
- 200g butternut squash
- 100g cashews (soaked overnight or for a minumum of 5 hours)
- 1/2 white onion
- 3 tbsp nutritional yeast
- Juice 1/2 lemon
- 80ml almond milk
- 1 tsp olive oil
- Pinch cayenne pepper
- 8g fresh basil
- Salt & pepper
The night before you want to make the cauliﬂower cheese (or minimum 5 hours prior), place your cashews in a bowl and cover with cold water to soak.
Pre-heat the oven to 150 degrees celsius.
Cut the butternut squash into cubed pieces and steam cook for 15 minutes, until soft.
Dice the onion then place in a pan over a medium heat with the olive oil. Cook until soft and beginning to brown.
Drain and rinse the soaked cashews and add them to your Ninja Kitchen food processor along with the cooked butternut squash, onion, nutritional yeast, lemon juice, almond milk, cayenne pepper and plenty of salt and pepper. Blend until smooth!
Cut the cauliﬂower into ﬂorets, wash and place in a steamer. Cook for 15-20 minutes or until the cauliﬂower is soft.
Add the cauliﬂower ﬂorets to a baking dish and stir in the creamy cheese sauce!Sprinkle the chopped basil on top and place into the oven to cook for 10 minutes.
Serve and enjoy!