So many casseroles rely on “cream of whatever” soup, or other kinds of dairy ingredients. If you’re looking for a vegan casserole alternative, it’s still easy enough to make a lovely thick sauce.
- 1 big head of cauliflower, chopped in to floret pieces
- 1 cup raw cashews, soaked
- 1 1/2 to 2 cups gluten-free vegetable broth
- 1/4 cup nutritional yeast
- 1/2 cup red bell pepper, chopped
- 1/2 medium sized onion, diced
- 3 cloves garlic
- 1 tbs tahini (sesame paste)
- 1 tsp salt
- Paprika (we used a smoky variety)
Before you begin, soak the cashews for about 2 hours. If you use boiling water, you can cut the time down to an hour.
Start heating up the oven to 400F.
While that heats up, cook cauliflower pieces in boiling water for about 5 minutes. They should be slightly tender but still firm. Drain, and set aside about a cup of cauliflower for the sauce. Dump the rest into a casserole dish.
So, now to you need to make the sauce. Drain the soaked cashews, and put them in your blender along with all of the other ingredients. Start with 1 1/2 cups of broth and see how the texture turns out. If it’s too thick, add more. Puree everything on high speed until it’s to your liking.
Pour out the sauce over your cooked cauliflower in the casserole dish, and give it a generous sprinkling of paprika. Bake for 35 minutes, or until it starts to slightly brown on the top.
This is a delicious vegan and gluten-free veggie side-dish but it’s rich enough to be a main course if you want.
Makes about 6 servings.