Here you have everyone’s favorite comfort food reinvented. Actually, Chef Diane reinvented it twice, once as the casserole shown here, and again as a bite-size appetizer.
Serves 8 as an entrée, 12 as a side dish
Prepare in Advance
Savory Cashew Cream Sauce (See Sauces)
Nutty Parm (See Etc. section)
1 pound quinoa shells or pasta of your choice
1 medium–large head cauliflower, cut into chunks
2 tablespoons Earth Balance Vegan Buttery Stick, plus 1 tablespoon more for greasing the casserole dish
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped
2 cups Cashew Cream Sauce
7-ounces Jack-style non-dairy cheese, cubed
7-ounces Jalapeño Havarti or similar non-dairy cheese, cubed
1 ¼ to 2 cups soy creamer
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh dill
2 pinches of ground nutmeg
salt and freshly ground pepper to taste
Nutty Parm or panko bread crumbs, for topping
- Cook the noodles in salted water until al dente and drain.
- Meanwhile, blanch the cauliflower and drain.
- Combine the noodles and cauliflower in a large bowl.
- Preheat the oven to 350 degrees.
- Melt 2 tablespoons of Earth Balance in a wide pan. Sauté the onions and garlic until soft. Add the cashew cream and cubed cheeses and stir. Continue cooking on low heat until everything is well combined.
- Slowly add the soy creamer, stirring with a wooden spoon, until the cheese is melted and you have a creamy sauce. It should stick to the back of a wooden spoon, but not be so thick that you can’t pour it. You might not need all the soy creamer to get this consistency.
- Add the sauce, chopped parsley, dill, and nutmeg to the cauliflower-noodle mixture. Taste for salt and pepper. If the mixture seems too thick, add more soy creamer.
- Grease the bottom of a casserole with Earth Balance. Spoon in the noodle mixture and top with Nutty Parm or panko bread crumbs.
- Bake for 35 to 40 minutes. Let rest for 10 minutes before serving.
- Can make ahead: Refrigerate unbaked casserole for 2 to 3 days.
- Freezes well.