garlic powder, onion powder, salt, and pepper to the blender. Blend on high until the mixture is completely smooth and creamy.
Pour the blended sauce over the roasted cabbage wedges in the baking dish, ensuring they are well-coated.
Sprinkle 3/4 cup of the shredded vegan cheese over the top.
Bake for an additional 20-25 minutes, or until the sauce is bubbly and the cheese on top has melted.
Remove from the oven and let stand for 5 minutes. Garnish with remaining vegan cheese and fresh parsley before serving.
FAQ
Can I use a different nut for the sauce? Yes, blanched almonds can be used as a substitute for cashews to create a creamy, neutral-flavored base.
What can I use if I don’t have vegan shreds?A breadcrumb topping can be used. Mix breadcrumbs with nutritional yeast, garlic powder, and melted vegan butter, then sprinkle over the sauce before the final bake.
How long should I soak the cashews? Soak raw cashews in hot water for at least 30 minutes. For a quicker method, cover with boiling water and soak for 15 minutes. This softens them for a smoother sauce.
You Must Know
Soaking the cashews is a critical step for achieving a smooth and creamy sauce without grit. Ensuring the cabbage wedges are cut thick enough to hold their structure during the two-stage baking process is important for the final presentation and texture. The initial roasting of the cabbage is necessary to develop flavor and release some moisture, preventing the final dish from becoming watery.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) until warmed through to maintain the best texture. The creamy sauce may separate slightly upon refrigeration but will reincorporate when stirred and reheated. This dish is not suitable for freezing, as the creamy sauce can become grainy and the cabbage may become mushy upon thawing.
Enjoy!
