Vegan Cauliflower Cheese

Place the cashews in a bowl and cover with cold water. Cover and soak for at least 4 hours or overnight at room temperature.

Preheat the oven to 220°C (200°C fan). Drain and rinse the soaked cashews and set aside. Toss the cauliflower florets with 2 tbsp olive oil and ½ tsp salt, then spread in a single layer across a large baking tray.

Roast the cauliflower for 25 minutes, turning once halfway through, until the edges are deeply golden and caramelised. Remove from the oven and reduce the temperature to 200°C (180°C fan).

While the cauliflower roasts, blend the drained cashews, oat milk, nutritional yeast, garlic, cornflour, Dijon mustard, smoked paprika, onion powder, white pepper, remaining ½ tsp salt, and apple cider vinegar in a high-speed blender until completely smooth, about 2 minutes.

Melt the vegan butter in a medium saucepan over medium heat until foaming. Add the plain flour and stir constantly with a wooden spoon for 2 minutes until the mixture smells biscuity and turns a pale golden colour.

Pour the cashew-oat milk mixture into the roux in a slow, steady stream, whisking constantly. Cook over medium heat, stirring continuously, for 6–8 minutes until the sauce is thick enough to coat the back of a spoon.

Arrange the roasted cauliflower in a 2-litre baking dish. Pour the sauce evenly over the top, then scatter over the grated vegan cheddar.

Bake for 20–25 minutes until the sauce is bubbling at the edges and the top is golden and lightly crusted.

Remove from the oven and rest for 5 minutes. Scatter over the chopped parsley and serve directly from the dish.