Vegan Cashew, Cauliflower & Tomato

Vegan Cashew, Cauliflower & Tomato Cheese: Perfect for newbies and seasoned vegan cooks. Image: Supplied.

Vegan Cashew, Cauliflower & Tomato Cheese – Pure comfort

This Vegan Cashew, Cauliflower & Tomato Cheese recipe is perfect for any seasoned vegan cook as well as newbies.

Vegan Cashew, Cauliflower & Tomato

Vegan Cashew, Cauliflower & Tomato Cheese: Perfect for newbies and seasoned vegan cooks. Image: Supplied.

The new year has arrived and you want to be a bit more conscious about what you consume. You might be doing the Veganuary challenge of going vegan during January. Don’t fret about finding interesting vegan meals for yourself and your family. This tasty Vegan Cashew, Cauliflower & Tomato Cheese recipe is hearty, comforting and amazing.

If you are unable, to find vegan pasta, this cauliflower dish is a great way to get a deliciously hearty meal on the table. Use the sauce for a vegan macaroni cheese replacing the cauliflower for pre-cooked pasta and cook for twenty minutes. Or maybe create a vegetable gratin with some pre-steamed broccoli and leeks and top with some breadcrumbs mixed with finely chopped almonds and herbs. Crispy sage on top makes it a fresh and fragrant dish that tastes as good as it smells.

You can make this recipe your own. This Vegan Cashew, Cauliflower & Tomato Cheese works perfectly as a whole meal or side dish to any lunch or dinner.

Vegan Cashew, Cauliflower & Tomato Cheese

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Recipe by Ursula Lake Course: Main, SideCuisine: VeganDifficulty: Easy
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 250 g 250 cashew nuts (soaked overnight)

  • 1 whole 1 cauliflower, cut into small florets (include the stalk chopping it up into small cubes)

  • 100 ml 100 boiling water

  • 150 ml 150 oat milk

  • 1 tablespoon 1 olive oil

  • ½ teaspoon ½ sea salt

  • 1 teaspoon 1 Vegemite (or Marmite)

  • 3 tablespoons 3 nutritional yeast

  • 200 g 200 cherry tomatoes

  • 30 g 30 pistachio nuts, chopped

  • 25 g 25 sage leaves

Method

  • Preheat the oven to 180º’F / 350ºC / Gas Mark 4.
  • Place the prepared cauliflower florets and stalk in a steamer and steam for about five minutes or until the florets are slightly soft and place in an ovenproof dish.
  • Place the pre-soaked cashews in a high-speed blender (like a Vitamix or Nutri Ninja).
  • Add the water, oat milk, olive oil, nutritional yeast, salt and vegemite. Blitz until it becomes a completely smooth sauce. You want something very similar to a white sauce so if it is too firm add a little more oat milk.
  • Add the cherry tomatoes to the cauliflower in the ovenproof dish and pour over the sauce so that they are completely covered. Sprinkle with the pistachios and cook in the oven for about thirty minutes until it becomes golden on top.
  • While cooking, pan fry the sage leaves for a couple of minutes in olive oil until crispy and leave to drain dry on some paper towel.
  • To serve, scatter the crispy sage leaves over the top and serve with a fresh green salad.

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We have so many great suggestions for you to try, just check out our recipes. If you have tested and tried this recipe and would like to try out more like this one, you can order Ursula Lake’s recipe book here. Or follow her on Instagram for her latest recipes.