Eat to Energise and Release Body Fat › Energise Recipe 64

Broccoli Potato Casserole with Cashew Cheese

Prep 20 min · Cook 45 min · Serves 4

Ingredients

• 2-3 large potatoes, sliced into wedges
• 1 large head broccoli, cut into florets
• 2 tsp oil or broth (optional)
• 1/2 cup raw cashews, soaked and drained
• 1/2 cup unsweetened plant milk
• 1 ½ cups cooked chickpeas, drained
• 1 tbsp miso paste
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp salt (optional)
• 1 tbsp apple cider vinegar
• 1 tbsp arrowroot powder
• ¾ cup raw walnuts, chopped
• 1/4 cup raw sunflower seeds
• 2 tbsp nutritional yeast
• 1/2 tsp salt, 1/4 tsp onion powder (optional)

Method

1. Preheat the oven to 400°F and line two baking sheets with parchment.
2. Toss the potatoes and broccoli separately with oil or broth and salt, then roast on separate sheets - broccoli 20 minutes, potatoes 30 minutes, tossing each halfway.
3. Blend the soaked cashews, plant milk, chickpeas, miso, nutritional yeast, garlic powder, salt, vinegar, and arrowroot until smooth for the cashew cheese.
4. Pulse the walnuts, sunflower seeds, nutritional yeast, salt, and onion powder in a food processor to make the walnut parmesan.
5. Combine the roasted vegetables with the cashew cheese in a baking dish and warm through in the oven for 10 minutes.
6. Top with walnut parmesan before serving.

Highlights: 16g fibre, 5.8mg iron and 1,990mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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