Vegan Tacky Cauliflower Potato Casserole

This heat, comforting tacky cauliflower potato casserole from the HealthyGirl Kitchen blogger is every little thing we may need in a gluten-free dish. For added cheesiness, stir in some vegan cheddar till melted to perfection. 

What you want:

1 head cauliflower, reduce into florets
7 yukon gold potatoes, cubed
1 cup uncooked cashews, soaked in a single day
¼ cup dietary yeast
1 cup vegetable broth
½ cup unsweetened vegan milk
½ lemon, juiced
1 teaspoon garlic powder
1½ teaspoons salt
1 teaspoon pepper
½ cup breadcrumbs
Contemporary parsley, to garnish

What you do:

  1. Preheat oven to 450 levels. Carry a big pot of water to a boil.
  2. Add cauliflower and potatoes to boiling water and prepare dinner for 10 minutes, or till tender.
  3. Right into a high-speed blender, add cashews, dietary yeast, broth, milk, lemon juice, garlic powder, salt, and pepper. Mix till clean.
  4. Pressure potatoes and cauliflower and add right into a 9 x 13 casserole dish. Pour cashew combination over prime and blend till mixed. Prime with breadcrumbs.
  5. Bake for 20 minutes or till prime is golden brown. Garnish with chopped contemporary parsley and serve heat.
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