Shop bought dairy free cheeze is, at best, pretty awful in my view. The reason why I took so long (20 years) to convert from a veggie to a vegan was because I couldn’t face living a cheeseless life. I would ponder regularly about the fact that I didn’t eat milk or eggs and how I would love to be vegan but “how could I live a life without cheese?” This is a common issue for many “almost vegans”.
I used to eat cauliflower cheese once a week and tzatziki twice a week at least – these were my “I can’t go vegan” staples. Two years a vegan now and I don’t miss cheese one bit but I still love a cauliflower covered in a comforting sauce and this hits that craving for me. Once I discovered dairy free natural yoghurt and made a Tzatziki my job was done.
If you make my Lasagne recipe, use the left over sauce to make this or vice versa!
10 cherry tomatoes
2 tbsp rapeseed oil
For the Cheeze….
75 g nutritional yeast
50 ml olive oil
2 tsp himalayan pink salt or rock salt
juice of 1 lemon
1 tsp onion powder
1/2 tsp garlic powder
½ tsp cayenne pepper
- To make the sauce, chop and boil the carrots and potatoes, drain and add to a blender once slightly cooled
- Add the rest of the sauce ingredients and blend until smooth
- Cut the cauliflower into florets, peel the sprouts and cut in half
- Bring a pan of salted water to the boil and add the veg for 3 minutes
- Drain and set aside
- Slice the leek and fry gently with a pinch of salt until soft, set aside
- Place the par-boiled cauliflower, sprouts and fried leek to an ovenproof dish.
- Add in the halved cherry tomatoes
- Pour on half of the sauce and add a little cold water to loosen
- Stir to coat all the veg, sprinkle with breadcrumbs and an extra sprinkle of nutritional yeast
- Cover and cook for 30 minutes @ 200. Remove cover for final 10 minutes