Russell James is one of my favourite Raw food chefs at the moment and his recipes, if you take the time to make them, are just genius. Here is his Cauliflower cheese from his recent newsletter: 'News from the Kitchen'. I didn't believe before i tasted it that it would be as delicious as it was, creamy and herby and hmm mmmm, infact i might have to go back for another helping! The key to this recipe apart from the cashew nuts is to marinate the cauliflower.
For the cheese sauce
1 1/2 cups cashews, soaked 20 minutes
2 teaspoons minced fresh rosemary ( sadly i couldn't find any in the shops to add)
2 tablespoons olive oil
2 teaspoons lemon juice
6 tablespoons water
3 tablespoons nutritional yeast ( i used organic vegan bouillon powder 2 1/2 tablespoons)
1/2 teaspoon salt ( i used just a pinch of pink himalayan salt)
Pinch cayenne pepper
1 spring onions, finely chopped
5 chives, finely chopped
Blend all ingredients except onions and chives in a high-speed blender until smooth.- Stir in onions and chives by hand.
For the cauliflower
1 medium cauliflower, split into small florets (this will be about 4/5 cups)
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Mix all ingredients in a bowl, massage in by hand and leave to marinate for 10 minutes
1 tablespoon chopped fresh chives
Mix the cheese sauce and cauliflower together and serve in individual portions in small bowls. The bowls can be placed in a dehydrator 1 to 2 hours before serving to warm through.
Sprinkle the chopped chives over the top and serve (with a big green salad)