Recipe By: little pine
Ingredients
2 medium onions (diced)
8 garlic cloves
2 cups vegetable broth
1 tsp salt
½ tsp black pepper
1 cup cashews ((soaked overnight))
1 cup nutritional yeast
2 tbsp miso
2 tbsp lemon juice
1 medium cauliflower (cut into bite sized florets)
4 tbsp Follow Your Heart vegan parmesean
1 tbsp bread crumbs
1 tsp chives or parsley (to garnish)
Petit Verdot
Step By Step
1️⃣ Preheat
PREHEAT oven 350°F.
2️⃣ SAUTÉ onions and garlic
SAUTÉ onions and garlic in olive oil until translucent.
3️⃣ Place
PLACE all ingredients for cashew alfredo in a high speed blender.
4️⃣ Blend
BLEND until completely smooth and set aside.
5️⃣ Place
PLACE cauliflower and sauce in a heat proof ceramic dish. Cover with aluminum foil. Bake for 30-45 minutes until tender.
6️⃣ Remove
REMOVE foil and cover with vegan parmesan.
7️⃣ Bake
BAKE for a further 8-10 minutes or until melted.
8️⃣ Remove
REMOVE from oven and top with bread crumbs and chives.
