Title: « Vegan Baked Cabbage with Cheese and Creamy Sauce »

• 1 medium head of cabbage, cut into thick wedges or rounds
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper, to taste

For the Creamy Sauce:

• 1 cup plant-based milk (e.g., almond, soy, or oat milk)
• ½ cup raw cashews, soaked for 2–4 hours or boiled for 10 minutes
• 2 tablespoons nutritional yeast
• 1 teaspoon lemon juice
• 1 clove garlic
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg (optional, for depth)

For the Cheesy Topping:

• 1 cup vegan cheese shreds (mozzarella or cheddar-style)
• 2 tablespoons nutritional yeast (optional, for extra cheesiness)

Instructions

Step 1: Prepare the Cabbag

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