| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Servings |
people
|
Ingredients
vegan cheese
- 150 g Cashew nuts preferably soaked overnight and then drained
- 30 g Nutritional yeast
- 1 tbsp White Miso
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tsp Dijon mustard
- 400 ml dairy free milk
- Sea salt and black pepper for seasoning
Ingredients
vegan cheese
|
|
Instructions
Vegan sauce
- Place all the ingredients for the cheese into a high powered processor and blend until smooth. Add more milk according to taste and how thick you like the sauce.
cauliflower
- Steam the cauliflower until soft.
- In the meantime warm the sauce slowly in a saucepan.
- Place cooked cauliflower in a dish and pour over the vegan sauce. Garnish with vegan grated cheese and smoked paprika. Serve
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