This is a great side dish for any meal.
There are lots of veggies relaxing in a silky, cheezy sauce.
2 cups broccoli, cut into bite-size pieces or larger if you prefer
2 cups cauliflower, cut into bite-size pieces or larger if you prefer
2 cups cashew milk (or other plant milk, I like the creaminess of the cashew milk)
1⁄4 cup flour
1 teaspoon of Onion powder
1 teaspoon Garlic powder
2 tablespoons nutritional yeast flakes
1 teaspoon salt
1⁄4 teaspoon nutmeg
1 cup of the new Daiya Cutting Board Collection Cheddar Style Shreds vegan cheese (it melts way better and gets stringier than the original does, its great on pizza)
Bread Crumb Topping Mixture
2/3 cup Italian seasoned bread crumbs
4 teaspoon extra virgin olive oil
½ teaspoon salt
½ teaspoon garlic powder
Preheat oven to 400°F.
Prepare the bread crumb topping mixture by combining & mixing all bread crumb ingredients together, then set aside.
Cook broccoli and cauliflower in boiling water for 3 minutes, drain and set aside.
Blend in a blender the milk, garlic & onion powder, flour, nutritional yeast flakes, salt, and nutmeg until blended well.
Cook blender mixture, stirring constantly over medium heat in a saucepan until thickened, add Daiya Cheese, lower heat and stir until all the cheese is melted & incorporated. Stir until the sauce is smooth, turn off heat.
Add broccoli and cauliflower to the saucepan and stir until all the veggies are completely covered in sauce.
Pour mixture into a 9 x 9-inch casserole dish.
Sprinkle bread crumb mixture over top.
Bake until bread crumbs are toasted about 10-15 minutes.