Vegan Cheesy Cauliflower is a savory, healthy side dish that you'll be eating straight off of the baking sheet! Whole food plant based, oil-free, crispy and lip-smackingly delicious!
Course Side Dish
Cuisine Gluten-free, Vegan
Keyword oil-free, oil-free cauliflower, plant-based, vegan cheesy cauliflower, vegan side dish, whole food plant based recipe
2cupsraw cashews* (see note about soaking methods if not using a high-speed blender)
1cupwater
1heaping tablespoon nutritional yeast
1teaspoonchickpea miso (optional, any light miso will work)
1teaspoonsalt
1Tablespoonwhite wine vinegar (or other neutral-flavored vinegar)
Instructions
Preheat oven to 425F.
Puree all ingredients for savory cashew cream in a blender or food processor until smooth and creamy.
Take out 1/4 cup of cashew cream and store the remainder in the fridge for another use (there are too many to count!).
Place the cauliflower florets on a large rimmed baking sheet.
Pour the cashew cream on the florets and toss until evenly coated.
Sprinkle the nutritional yeast and salt over the coated florets, and toss again until evenly distributed.
Bake at 425F for 25 minutes or until browned. If not browned enough after 25 minutes, place under the broiler for 2-3 minutes until evenly browned and crispy on the edges.
Notes
*If not using a high-speed blender, soak the cashews in water for at least 2 hours. Drain and proceed with the recipe.