Vegan "Cheesy" Cauliflower Casserole

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Servings: 8

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Ingredients:

1 cup raw cashews
1 large head cauliflower (about 2.5 lb.), cut into bite-size florets
For the Rosemary “Cheese” Sauce:
2 cups Ripple Unsweetened Original Milk
¼ cup fresh lemon juice
¼ cup arrowroot starch
2 shallots, peeled
3 cloves garlic, peeled
3 tablespoons nutritional yeast
1 tablespoon fresh rosemary, minced
1 tablespoon Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
For the Topping:
1 cup breadcrumbs
1 tablespoon extra virgin olive oil
1/4 teaspoon Italian seasoning

Directions:

Preheat oven to 400°F.
Coat a 3-QT casserole dish with cooking spray. Set aside.
Soak the cashews- In a small bowl combine cashews and 2 cups boiling water. Cover bowl with plastic wrap and let sit until soft,15-20 minutes.
While the cashews are soaking, steam the cauliflower.
Pour 1.5-2-inches of water into a 6-QT pot that will fit a steamer basket.
Place the basket on the bottom and cover pot with a lid. Place pot on a stove set to high heat and bring water to a boil.
Once boiling, turn heat to medium (water should be at a simmer) and place cauliflower florets into the basket.
Cover pot with lid and steam for 7-10 minutes, until just fork tender.
Uncover and remove cauliflower from pot and place into a medium bowl.
Make the topping- In a small mixing bowl add the breadcrumbs, olive oil, and Italian seasoning. Stir to combine and set aside.
Make the rosemary “cheese” sauce- Drain and rinse cashews (discard the water).
Place cashews and all “cheese” sauce ingredients into a high-speed blender. Blend until the sauce is very smooth, 1-2 minutes.
Pour sauce into a 2-QT pot placed on a stove set to medium-high heat.
Cook, whisking constantly until sauce thickens and is hot, 5-6 minutes.
Pour half of the “cheese” sauce on the bottom of the prepared casserole dish.
Evenly scatter the cauliflower over the sauce.
Pour the remaining “cheese” sauce on top of the cauliflower.
Sprinkle prepared breadcrumbs over the top and cover with foil.
Bake until mixture starts to bubble,15-20 minutes. Remove foil and bake for another 10 minutes or until breadcrumbs are golden brown.
Remove from oven and let cool for 10 minutes before serving.