Vegan Broccoli Casserole

Ingredients

• Cauliflower

  Raw

  2 cup chopped, or 214g

• 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, white

  ¼ tsp, ground or 0.6g

• Seeds, hemp seed, hulled

  4 tbsp or 40g

• Miso

  ½ tbsp or 9g

• Lemon juice

  Raw

  1 tbsp or 15g

• Almond milk

  Plain

  1 ½ cup or 360g

• 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 stalk or 302g

Directions

1. Soak the cashews in water for at least 1 hour, then drain well.
2. Preheat the oven to 350°F.
3. Pulse the cauliflower florets in a food processor until they resemble rice. Set aside.
4. In the food processor, blend the drained cashews with nutritional yeast, apple cider vinegar, garlic, salt, white pepper, hemp seeds, white miso, lemon juice, and half of the hot almond milk until very smooth and creamy.
5. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, 3–5 minutes
6. Sprinkle in the flour and whisk for about 1 minute. Gradually whisk in the remaining hot almond milk and cook, whisking, until thickened, about 5 minutes. Whisk in the cashew mixture until smooth.
7. Add the broccoli pieces to a 9x13-inch casserole dish. Pour the sauce over the broccoli and toss to coat evenly. Sprinkle the riced cauliflower over the top.
8. Bake at 350°F until the topping is lightly golden and the sauce is bubbling, about 30 minutes. Let stand a few minutes before serving.