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

1. Preheat your oven to 400°F (200°C).
2. Cut the cabbage into thick wedges or rounds, about 1 inch thick. Arrange them on a baking sheet lined with parchment paper.
3. Brush the cabbage with olive oil and sprinkle with garlic powder, smoked paprika (if using), salt, and pepper.
4. Roast in the oven for 15–20 minutes, flipping halfway through, until lightly browned and tender.

Step 2: Make the Creamy Sauce

1. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic, salt, and nutmeg (if using).
2. Blend until smooth and creamy. Adjust seasoning if needed.

Step 3: Assemble the Dish

1. Transfer the roasted cabbage to a baking dish.
2. Pour the creamy sauce evenly over the cabbage wedges.
3. Sprinkle vegan cheese shreds and nutritional yeast on top.

Step 4: Bake

1. Return the dish to the oven and bake for 15–20 minutes, or until the sauce is bubbly and the cheese is melted.
2. For extra browning, switch to the broil setting for the last 2–3 minutes, watching closely to avoid burning.

Serving Suggestion

continued on next page

←previousnext→