Root Veggie Cashew Cream Bake

This recipe is wonderfully creamy and cheesy and perfect for those who avoid dairy or want to minimize their intake as it’s made with raw cashews and nutritional yeast. Brussels sprouts and cauliflower are my favorite cruciferous veggies and they are great for detoxifying the liver. Serve with a side salad or double to serve as a main dish.

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Cashew Cream Sauce

Ingredients

1 cup raw cashews

1 cup hot water

1/3 cup nutritional yeast

1/4 teaspoon salt

1/2 teaspoon garlic powder

Sprinkle nutmeg

Directions

1. Soak raw cashews in boiling
    water for at least 30 minutes   

    or in room temperature water 

    overnight.

2. Drain cashews and add
    to blender.

3. Add in 1 cup hot water and 

    blend till smooth.

4. Add in remaining ingredients 

    and blend for 10 seconds.

Root Veggies

Ingredients

1 head cauliflower

1 sweet potato

1 lb brussels sprouts

1/4 cup extra virgin olive oil

Salt and pepper

Directions

1. Prep veggies by cutting into
    bite sized pieces and adding 

    to an oven safe baking dish.

2. Drizzle with extra virgin olive 

    oil and toss well.

3. Sprinkle salt and pepper, 

    to taste.

4. Roast at 375°F for 30-40 

    minutes until fork tender.

Cheesy Walnut Topping

Ingredients

1/2 cup walnuts

1 tablespoon nutritional yeast

1 teaspoon extra virgin olive oil

Dash salt

Directions

Add all ingredients to a food processor and pulse until it forms a coarse meal.

To Assemble:

While your veggies are roasting, make your cashew cream sauce and walnut topping.

Add roasted root veggies and cashew cream sauce to a large bowl and toss to combine.

Using either individual ramekins or a square baking dish, add in mixture and top with the walnut topping.

Bake at 375°F for 10 minutes until golden brown and toasty on top.

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