Counting down to just four more days until my cookbook,The Abundance Diet is released! you can pre-order the book right now on Amazon here! Today I’m sharing with you one of the most highly anticipated recipes from the book: The Cheesy Cauliflower and Potato Bake!
Cheesy Cauliflower and Potato Bake
This is a lighter and fresher version of an artery-clogging cholesterol-laden casserole (Mormon Funeral Potatoes) made with potatoes, sour cream, cheese, butter, gelatinous cream-of-something soup, cornflakes coated in butter, and more cheese. This satisfying bake doesn’t leave you feeling like you need to take a nap afterwards.
(Recipe from The Abundance Diet, © 2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC.)
- 2 large russet potatoes (1 pound), peeled and cut into 1/2-inch dice
- 1 small head cauliflower, cut into small florets (4 heaped cups)
- 1/4 cup raw cashews (soaked 4 to 6 hours)
- 1 cup unsweetened almond milk
- 3 tablespoons tapioca starch
- 1 tablespoon mellow white miso
- 1 teaspoon smoked paprika
- 1 small garlic clove, minced
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon dry sherry (optional)
- 1/2 teaspoon ground mustard powder
- 3 tablespoons nutritional yeast
- Dash of cayenne
Preheat the oven to 375°F. In a large pot, bring 6 to 8 cups of salted water to a boil over high heat. Add the potatoes and cauliflower, reduce the heat to medium, and boil for 10 minutes. Don’t worry if the vegetables are still slightly firm, as they will continue cooking in the oven.
While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cayenne and blend until completely smooth and creamy, 1 to 2 minutes.
Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the sauce into the vegetables if necessary.
Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the vegetables are completely cooked through.
Makes 4 servings
Photo credits: Annie Oliverio from An Unrefined Vegan.