Vegan Cauliflower cheese gratin

• 1 Large Head of cauliflower, cut into florets
• 2 Tbs. Olive oil
• 1 Tsp. Kosher salt
• 1 Tsp. Freshly ground black pepper

The “Cheese” Sauce

• 2 Cups raw cashews
• 1/3 Cup nutritional yeast
• 1-3/4 Tsp. Kosher salt
• 3/4 Tsp. Granulated garlic
• 1 Tsp. Dijon mustard (such as Grey Poupon)
• Zest of one lemon
• 4 Tbs. Lemon juice
• 1/2-1/2 Tsp. Cayenne pepper, optional, but highly recommended
• Reserved soaking liquid from cashews (1-1/4) to (1-1/2) cups
• 1 Tbs. Vegan butter, butter the bottom and sides of a 13” x 9” baking dish
• 1/3 Cup panko bread crumbs

• Boil about a quart of water, and add it to the 2 cups of cashews and cover by two inches. Let the cashews soak for 1/2 hour and set aside.
• Preheat oven to 400°. Line a baking sheet with parchment. Wash and dry the cauliflower florets, and toss in the olive oil, salt, and pepper. Roast for about 20 minutes.
• Drain the cashews and reserve the liquid. Add the cashews to the blender, add the nutritional yeast, salt, garlic, mustard, zest, lemon juice, cayenne, and about 1 cup of the reserved liquid.
• Blend until incorporated. If the mixture is too thick, add more liquid until you get to a pancake consistency. Prepare the baking dish, and add the roasted cauliflower and spread it out evenly.
• Ladle 2 cups of the “cheese” mixture over the cauliflower and top with the Panko. Place into the oven for an additional 10-15 minutes until the Panko is slightly browned. The cheese recipe yields 3 cups. Use leftovers to top some pasta for a creamy mac and cheese, or eggs Florentine and sprinkle some smoked paprika to garnish.
• To reheat the cheese, add some hot water, a little at a time to the mixture. Place over the hot, poached eggs or add it to hot pasta. Serves 6–8.