Savory, filling, comforting cauli potato casserole that's 100% plant-based, gluten-free and oil-free. Dinner in less than 30-minutes.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Ingredients
1headcauliflower I use Josie's Organics
7yukon gold potatoes cubedI used potatoes about the size of a fist
1/4cupnutritional yeast
1cupraw cashews soaked overnight or boiled for 5 minutes
1cupveggie broth
1/2cupunsweetened non-dairy milk
1/2lemon juiced
1tspgarlic powder
1.5 tspsalt
1tsp pepper
1/2cupbreadcrumbs of choice
fresh parsley to garnish
Instructions
Preheat oven to 450 degrees F. Bring a large pot of water to a boil.
Cut cauliflower and potatoes then add them into boiling water and cook for 10 minutes or until tender.
While cauliflower and potatoes cook, add soaked or boiled cashews into a high speed with all the other ingredients except breadcrumbs and parsley. Blend until smooth.
Strain potatoes and cauliflower then add into a 9x13 casserole dish.
Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
Bake for 20 minutes or until top is golden brown. Garnish with chopped fresh parsley.
Enjoy!
Notes
Add more salt + pepper to taste if needed.Store in the fridge for up to 4 days. Freezes very well!