- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- Bring a large pot of salted water to a boil.
- Add the broccoli and cauliflower florets and blanch for 3-4 minutes until just tender but still bright in color.
- Drain and rinse with cold water to stop the cooking process. Set aside.
- Make the Cashew Cream Sauce:
- Drain the soaked cashews and add them to a high-speed blender.
- Add the almond milk, nutritional yeast, lemon juice, olive oil, minced garlic, Dijon mustard, onion powder, turmeric (if using), salt, and pepper.
- Blend until smooth and creamy, adding more almond milk if needed to reach a pourable consistency.
- Assemble the Casserole:
- In a large mixing bowl, combine the blanched broccoli and cauliflower with the cashew cream sauce. Mix until the vegetables are well-coated.
- Transfer the mixture to a lightly greased casserole dish.
- Top with Breadcrumbs:
- Sprinkle the panko breadcrumbs evenly over the top of the casserole.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
- Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley before serving, if desired.
Tips:
- You can add other vegetables like carrots or peas for more variety.
- Serve as a main dish or as a side with your favorite vegan protein.
Enjoy your vegan Baked Broccoli and Cauliflower Casserole!
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