Dairy Free Cauliflower Cheese

I used to make my vegan cashew sauces with mustard, until I discovered they tasted so much better using miso in place. If you don't have miso, use Dijon or English mustard. This also works well with macadamia nuts in place of the cashews

This recipe first featured in my 2019 Everyday Vegan class

Ingredients

2 tablespoons olive oil

½ onion – chopped

½ cauliflower – cut into florets

100g spinach – wilted and roughly chopped

50g walnuts – roughly chopped

1 tablespoon lemon juice

1 tablespoon cornflour

1 heaped tablespoon nutritional yeast

½ teaspoon salt

1 teaspoon miso paste

250ml plant based milk

100g cashews – soaked for at least half an hour in water

½ teaspoon ground turmeric

Method

Heat the oil in a large, oven proof frying pan. 

When hot, add the onions and cauliflower and fry on a medium heat until browned, turning from time to time

Add the spinach, stir well and remove from the heat. If you don’t have an oven proof frying pan, empty the contents into an oven proof dish

Put the oven on to 200C

Drain the soaked cashews and pop then into a blender along with the lemon juice, cornflour, nutritional yeast, salt, miso, plant milk and turmeric. Blend until smooth and creamy, then pour over the cauliflower and spinach, then top with the walnuts

Bake in the oven for 20-30 minutes until the sauce thickens, bubbles and the top of the dish starts to brown