Creamy Vegan Cauliflower Bake
Creamy vegan cauliflower bake. This recipe is basically roasted cauliflower, smothered in a creamy, plant based sauce. It’s the perfect side dish, or eaten on it’s own – that’s how delicious it is.
We are rather obsessed with the entire Pimp My Salad range. For this creamy vegan cauliflower bake, we have topped with the hemp parmesan, which really brings the flavour home!
If you’re vegan, or dairy free for whatever reason you don’t ever have to miss out on the faves. Traditionally, cauliflower bake is laced with cream, cheese and butter. It’s very easy to take this traditional recipe and turn it plant based. It’s what we do best, here at Ulu Hye HQ!
Enjoy the lightness of this dish and flavour to make your taste buds explode!
- 1 full cauliflower head - chopped into florets
- 1 C raw cashews soaked for at least 1 hour
- 1 C almond milk (made using our Almond Mylk Base) + a little extra if needed
- Juice of 1 lemon
- 1/2 C nutritional yeast
- 1 tsp tamari
- 1 tsp dijon mustard
- salt and pepper to taste
- 1/2 onion chopped
- 1 garlic clove
- 8-10 cherry tomatoes
- 1/4 C chopped fresh parsley
- 3/4 C vegan cheese
- 1/2 tsp paprika
- 1/2 C hemp parmesan by Pimp My Salad