Vegan Cauliflower "cheese" using Nutribullet

It's been a bit of an Autumney August, so warm wintery comfort food is back on the menu. I decided to try out a high protein vegan cauli cheese recipe that had been knocking round in my head for a bit, and all I can say is DAMN!!! If I actually WAS a full time vegan, I would be winning at it! This is GOOD!

Don't ask me for exact quantities. I don't do that!

Fill large nutribullet cup (or any other blender or smoothie maker, but that's what I have) with Cashews, soak for a few hours or over night then drain. Add about 2 tbs of nutritional yeast, this will give it the cheesey flavour. Add in a Tbs (or more depending on tastes) of mustard seeds and a tsp of Himalayan rock salt and black pepper. Apple cider vinegar…. you need his for the kick, but too much and it's all you taste, so add a small amount first, you can always add more at the end and reblend but you can't add less once it's in! Now fresh water, add a bit, blend, add more till you get the right consistency. What we are going for is like a white sauce consistancy not a thick houmous consistency.

With the nutribullet, for thicker recipes like this you do a quick pulse, take it off and shake, quick pulse, repeat till saucy. Don't leave it on longer than 5 seconds at a time or it'll start to heat up.

Add broken up cauliflower to baking dish and pour over the "cheesy" sauce, making sure all the cauliflower is well coated. You can add in parsley at this point if you like or just garnish afterwards with it. Sprinkle a bit more nutritional yeast over the top for a bit of texture.

Bake at about 200C for about 30 mins, or, y'know, till you stick a fork in the cauli and it's soft.

I don't have an after pic, it was miserable and raining outside and we just got stuck in and warmed up. I'll add one next time we make it.