‘Just say cheese’
When I turned to vegetarianism at the tender age of 13, one of the things I missed most was my mum’s roast lamb. She would make it at Christmas, Easter and on request for special occasions. One of the things that made up for giving this up was to get extra portions of her cauliflower cheese.
Silky and luxurious was the sauce, that I later found out was made up of a roux turned into bechamel with cheddar to finish. Being British, only cheddar was used, not the 15-cheese pile up I tend to see over here in the states.
Over the years, I ended up eating cutting out cow’s milk but still craved my childhood dish and my mum was kind enough to work out how to make dairy free versions to satiate my cravings. When she was in New York with me recently, I had the chance to cook for her and nervously served up this 5-minute cashew version. To my surprise and delight, she loved it. I served it in a pasta bake with veggies and gluten free brown rice pasta, so was even more surprised when she asked for a second portion.
So, this recipe is dedicated to my mum. Thank you for nurturing me with your food and being open to trying mine.
Ingredients
- 2 cups cashew milk
- 6 tbsp. nutritional yeast
- 3 tsp. yellow miso
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp mustard powder
- ¼ tsp. ground nutmeg
- Salt and pepper to taste
Method
- Add all ingredients to a blender and blend. Taste and add salt and pepper or other seasonings as desired.
