Last weekend my friend Diana hosted a potluck brunch at her house to celebrate her Eat In Month Challenge where she avoids dining out for the month of January each year. While I’m not all in this year, I have been doing a pretty great job of packing up all of my lunches each week and mostly eating at home on weeknights. Kudos to those who make it through the entire month.
As I mentioned in my brownie post on Tuesday, one of my friends there is doing an elimination diet so I wanted to see if I could make something that would accommodate her restrictions. I decided to go with a spin on the traditional cheesy broccoli and rice casserole but with a vegan twist.
Vegan Creamy Cauliflower Cashew Cheese
- 1 cup raw cashews, soaked and drained
- 1 head of cauliflower, boiled and drained
- 1/3 cup nutritional yeast flakes
- 1 teaspoon paprika
- salt and pepper to taste
You should soak your cashews for at least two hours before using. To prepare the cauliflower, cut it into florets and then place in a large pot with water. Bring to a boil and then let simmer until cauliflower is fork tender. Drain water and then add all ingredients to a blender or food processor and process until smooth. You could also consider thinning this with a vegetable stock of choice and using it as a pasta sauce OR make the casserole below…
To turn this cheese into a broccoli and rice casserole you just need:
- 1 bag broccoli florets
- 2 tablespoons olive oil
- 3 cups cooked brown rice
- salt and pepper
Toss broccoli in olive oil and roast in a 425 degree oven until browned and crispy. Season with salt and pepper. Combine roasted broccoli, cashew cheese and prepared brown rice and pour it into a greased baking dish. Drizzle a little more olive oil on top and then bake for about 15 minutes or until warmed through.