This recipe is gluten free, vegan and refined sugar free.
Nutritional yeast has a delicious, sharp umami flavor that reminds me of cheddar cheese which is why this vegan cheese tastes so great! It's a vegetarian's best friend because it contains high amounts of B vitamins. Enjoy!
1/4 cup of Bob's Red Mill nutritional yeast contains:
- 290% DV Vitamin B12
- 790% DV Thiamine
- 230% DV Niacin
- 270% DV Folate
- 570% DV Riboflavin
- 300% DV Vitamin B6
Prep Time: 30 mins
Cook Time: 35 mins
Serves 4 for an appetizer or 2 for dinner
1 head cauliflower
1/4 cup + 2 tbsp olive oil
1 cup potatoes
1/2 cup carrots
1/4 cup cashews
1/4 cup vegetable broth
1/2 cup nutritional yeast
1 Tbsp mustard
1 Tbsp lemon juice
Salt + Pepper to taste
tomatoes, green onions, jalepeños, cilantro, red onion, avocado for garnish
1.) Preheat oven to 375 degrees F
2.) Cut cauliflower into bite sized florets and lay out on a baking tray
3.) Drizzle 2 Tbsp olive oil evenly over the cauliflower and toss until the cauliflower is evenly coated
4.) Bake for 35 minutes in the oven until browned and slightly crispy
5.) While cauliflower is baking, simmer potatoes, carrots and cashews in a pot of water until soft
6.) While the veggies are cooking, pour the 1/4 cup olive oil, veggie broth, nutritional yeast, mustard, lemon juice and salt and pepper in a food processor or blender
7.) When the potatoes, carrots and cashews are soft, add them to the food processor
8.) Blend all ingredients together until a thick, creamy sauce forms. Add a few splashes of water if the sauce needs to thin.
9.) When cauliflower is soft and slightly crispy, transfer onto a plate and drizzle with cheese sauce.
10.) Top with your favorite nacho toppings and enjoy!