• 1/2 – 1 cauliflower head (cut into florets)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)


  1. Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
  2. Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
  3. Meanwhile, drain the cashews and transfer them to a blender along with the milk, nutritional yeast, garlic, paprika, english mustard and seasoning. Blend the ingredients until smooth.
  4. Drain the cauliflower, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
  5. Top with breadcrumbs and a sprinkling of paprika.
  6. Place under the grill on a high heat for a few minutes or until golden brown.
  7. To serve, sprinkle with chives.