This was my dinner last night – vegan cauliflower cheese and charlotte potatoes – it was good!
Steam cook your cauliflower while you make the vegan cheese sauce.
To make 1/2 pint of sauce:
1/2 pint almond milk
2 Tbsp vegan margarine
1-1 1/2 Tbsp cornflour
2 Tbsp nutritional yeast
Extra nutritional yeast to sprinkle on top.
Melt the margarine. Stir in the cornflour. Whisk in the almond milk. Cook until it’s thickened and bubbling.
Pour over the cooked cauliflower and sprinkle nutritional yeast on top. Bake in the oven 180C until the top is lightly toasted.