Vegan Broccoli and Cauliflower Rice Hemp Casserole

• Meat

  • 1/4 cup Hemp hearts

• Produce

  • 2 medium heads Broccoli
  • 1 small head Cauliflower
  • 1 Garlic clove, small
  • 1/2 cup Onion

• Refrigerated

  • 1 1/2 cup Almond milk, hot

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 tbsp White miso

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 cup Nutritional yeast
  • 3/4 tsp Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on karalydon.com

Ingredients

• 1 small head cauliflower, quartered, cores removed, and broken into florets
• 1 cup raw cashews, soaked for at least one hour
• ½ cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 small garlic clove
• ¾ teaspoon salt
• ¼ teaspoon white pepper
• ¼ cup Hemp Hearts
• ½ tablespoon white miso
• 1 tablespoon lemon juice
• 1 ½ cup hot almond milk, divided
• 2 tablespoons olive oil
• ½ cup chopped onion
• 3 tablespoons all-purpose flour
• 2 medium heads broccoli, cut into 2-inch pieces, quickly steamed

Directions

• Pre-heat oven to 350 degrees F.
• Place cauliflower florets into a food processor and pulse until broken down into couscous-sized granules.* Set aside.
• In a food processor, add cashews, nutritional yeast, vinegar, garlic, salt, white pepper, Hemp Hearts, miso, lemon juice, and ½ cup almond milk and pulse until smooth and creamy.
• In a large saucepan, add olive oil over medium heat. Add onion and let cook for 3-5 minutes, or until onions are translucent. Add flour and whisk until oil is absorbed and onions are coated, about 60 seconds. Add milk and whisk until thickened, about 5 minutes. Whisk in cashew cheese until smooth and creamy.
• Add broccoli to a 9x13-inch casserole dish. Pour cashew cheese sauce over broccoli and mix to evenly distribute. Sprinkle 1 cup “cauliflower rice” over top.
• Bake at 350 degrees F for 30 minutes, or until cauliflower rice starts to turn golden brown and sauce is bubbling.