Here you have everyone’s favorite comfort food reinvented. Actually, Chef Diane reinvented it twice, once as the casserole shown here, and again as a bite-size appetizer.

Serves 8 as an entrée, 12 as a side dish

Prepare in Advance

Savory Cashew Cream Sauce (See Sauces)
Nutty Parm (See Etc. section)

Ingredients

1 pound quinoa shells or pasta of your choice
1 medium–large head cauliflower, cut into chunks
2 tablespoons Earth Balance Vegan Buttery Stick, plus 1 tablespoon more for greasing the casserole dish
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped
2 cups Cashew Cream Sauce
7-ounces Jack-style non-dairy cheese, cubed
7-ounces Jalapeño Havarti or similar non-dairy cheese, cubed
1 ¼ to 2 cups soy creamer
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh dill
2 pinches of ground nutmeg
salt and freshly ground pepper to taste
Nutty Parm or panko bread crumbs, for topping

Method

  1. Cook the noodles in salted water until al dente and drain.
  2. Meanwhile, blanch the cauliflower and drain.
  3. Combine the noodles and cauliflower in a large bowl.
  4. Preheat the oven to 350 degrees.
  5. Melt 2 tablespoons of Earth Balance in a wide pan. Sauté the onions and garlic until soft. Add the cashew cream and cubed cheeses and stir. Continue cooking on low heat until everything is well combined.
  6. Slowly add the soy creamer, stirring with a wooden spoon, until the cheese is melted and you have a creamy sauce. It should stick to the back of a wooden spoon, but not be so thick that you can’t pour it. You might not need all the soy creamer to get this consistency.
  7. Add the sauce, chopped parsley, dill, and nutmeg to the cauliflower-noodle mixture. Taste for salt and pepper. If the mixture seems too thick, add more soy creamer.
  8. Grease the bottom of a casserole with Earth Balance. Spoon in the noodle mixture and top with Nutty Parm or panko bread crumbs.
  9. Bake for 35 to 40 minutes. Let rest for 10 minutes before serving.

Note

  • Can make ahead: Refrigerate unbaked casserole for 2 to 3 days.
  • Freezes well.