Cheezy Vegan Cauliflower Nuggets

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Cheezy Vegan Cauliflower Nuggets


    • Cheezy Sauce
    • 1/3 c cashews, pre-soaked
    • 2 tbsp. unsweetened almond milk
    • 2 tbsp. nutritional yeast
    • 1 tbsp. corn starch
    • 1 tbsp. extra light olive oil
    • 1 tbsp. lemon juice
    • A sprinkle Himalayan/sea salt
    • Cauliflower Mince
    • 1 cauliflower head
    • 1/2 c chopped yellow onion
    • 2 cloves garlic
    • 6 basil leaves
    • 1 tbsp. nutritional yeast
    • 1 tbsp. brown rice flour
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. dried basil
    • 1/4 tsp. dried oregano
    • 1/4 tsp. Himalayan/sea salt
    • A few sprinkles lemon pepper (or regular)
    • Sauce: Cholula sauce, tabasco sauce or Rao’s Arrabiata sauce (recommended).


    1. Soak the cashews in water for at least one hour.
    2. Take the cauliflower head and remove the leaves and stem. (You don’t have to throw it out though, if you add a little oil and bake them, they almost taste like chips!) Break the cauliflower into small florets and toss it in the food processor.
    3. Peel and chop the garlic cloves in half, then peel and dice enough yellow onion to fit half a cup. Toss both of those into the food processor with the cauliflower. Pulse until the vegetables have been chopped into miniature rice-looking things. Be sure to stir it so you don’t get uneven pieces.
    4. Spoon all the cauliflower, onion and garlic mince onto a plate and spread the mixture out flatly. You can either steam it on a steamer for about 8 minutes or in the microwave for 3 minutes.
    5. Meanwhile, add the cashew, almond milk, nutritional yeast, corn starch, olive oil, lemon juice and salt in a high powered blender. Blend until the mixture is runny and completely smooth.
    6. By this time, the cauliflower should have finished steaming/heating up. Take it off the stove to let it cool down by stirring the cauliflower to let the heat out.
    7. While the cauliflower is cooling down, spoon the blended cheezy mixture onto a large bowl.
    8. Put the cauliflower mince into a cheese cloth and squeeze out as much water as you possibly can, and keep squeezing there because you can get almost half a bowl full of water. No, don’t stop! Use more strength and squeeze even MORE out, you can do it! (Again, you can use the squeezed water as broth so don’t throw it!)
    9. Once the cauliflower is a dry plump, throw it in the large bowl with the sauce. Chop the basil leaves very finely and add it in the bowl as well, along with the tablespoon of nutritional yeast, brown rice flour, garlic powder, onion powder, dried basil, dried oregano, salt and lemon pepper.
    10. Preheat oven to 425°F (218°C).
    11. Spray some non-stick cooking oil on an oven tray. Use your hands to form the mince dough into nugget sizes, then align them on the oven tray.
    12. Bake in the oven for about 30-35 minutes until the top turns golden. (Though every oven is different so check often to make sure they don’t bun).
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