Creamy Vegan Cauliflower Broccoli Bake

This creamy vegan cauliflower and broccoli bake is a great way to spend a cozy evening with family or friends. The soft cauliflower and broccoli florets are covered in a creamy sauce made from cashews blended with seasonings. Its a very satisfying dish.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 head broccoli, chopped into florets
• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 375F 190C

In a large pot of boiling water, blanch the cauliflower and broccoli florets for 3-4 minutes, then drain and set aside

In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper

Blend until smooth and creamy

In a large mixing bowl, toss the blanched cauliflower and broccoli with the creamy sauce until evenly coated

Transfer the mixture to a baking dish and spread it out evenly

Sprinkle breadcrumbs over the top of the mixture

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender

Garnish with fresh parsley before serving