Most vegan versions of this childhood favourite are nut-based and high in fat. I’ve been experimenting with replacing some of the nuts with brown rice flour, and have come up with a perfectly creamy Cauliflower ‘Cheeze’ with a whole lot less fat!
Savoury yeast flakes, known in the US as nutritional yeast, add a cheesy taste without the cholesterol, cow hormones and cancer-promoting IGF-1.
Ingredients
1 head cauliflower, cut into small florets
150 g brown rice flour (if you have a Thermomix or Vitamix, just grind 150 g of brown rice into flour)
50 g raw cashews
250 ml plant milk
3 tbsp savoury yeast flakes/nutritional yeast
1 tsp onion powder
Method
Preheat oven to 200°C.
Steam cauliflower for 5 minutes or until just tender.
Meanwhile, blend brown rice flour, cashews, plant milk, yeast and onion powder at high speed until creamy.
Arrange cauliflower in a baking dish and pour ‘cheeze’ sauce evenly over the top. Bake for 25-30 minutes or until just beginning to brown on top.
