Vegan: Creamy Cauliflower and Sweet Pepper Bake
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Cook Time: 
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Serves: 4 servings
With blended cashews, this creamy cauliflower and sweet pepper bake is a feast for the eyes and the tastebuds while still being dairy-free.
  • 1 tsp olive oil
  • 1 cup chopped white onion
  • 5 cloves of minced garlic
  • 3 cups cauliflower
  • 1 cup of chopped tribelli peppers
  • ⅓ cup water
  • ¼ cup cashews blended with 1 cup water
  • 1 tsp of pink salt
  • 1 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tbsp chopped green chives
  1. Preheat oven to 350 degrees bake.
  2. Heat olive oil in a large pan over medium heat. Saute onion and garlic until the onion is soft. Add the cauliflower, tribelli peppers, and the water. Cover with a lid and simmer on low for about 10 minutes (or until the cauliflower is semi softened).
  3. Add cashew cream, pink salt, oregano, and nutritional yeast.
  4. Remove lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
  5. Add mixture to a baking dish. Bake in oven for 30 minutes, or until lightly golden on surface. Remove and cool for approx 10 minutes so you don't burn yourself!
  6. Sprinkle with chives and serve!
Recipe by Honest Cooking at