Vegan Broccoli Casserole

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Nutritional Yeast

  Vegan - Whole Foods Market

  8 tbsp or 60g

• Vinegar

  Cider

  1 tbsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Flaxseed

  Seeds

  ¼ cup, whole or 42g

• Miso

  ½ tbsp or 9g

• Lemon juice

  Raw

  1 tbsp or 15g

• Almond milk

  Plain

  1 cup or 240g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Broccoli

  Raw

  2 bunch or 1.22kg

Directions

1. Soak cashews in water for at least one hour prior to cooking.
2. Pre-heat oven to 350 degrees F. Remove cauliflower cores and chop into florets. Chop onion. Cut broccoli into pieces. Set aside.
3. Place cauliflower florets into a food processor and pulse until broken down into couscous-sized granules. Set aside.
4. In a food processor, add cashews, nutritional yeast, vinegar, garlic, salt, pepper, flaxseed, miso, lemon juice, and ½ of the almond milk and pulse until smooth and creamy.
5. In a large saucepan, add olive oil over medium heat. Add onion and let cook for 3-5 minutes, or until onions are translucent. Add flour and whisk until oil is absorbed and onions are coated, about 60 seconds. Add other half of milk and whisk until thickened, about 5 minutes. Whisk in cashew cheese until smooth and creamy.
6. Add broccoli to a 9x13-inch casserole dish. Pour cashew cheese sauce over broccoli and mix to evenly distribute. Sprinkle 1 cup “cauliflower rice” over top.
7. Bake at 350 degrees F for 30 minutes, or until cauliflower rice starts to turn golden brown and sauce is bubbling. Enjoy!