Ingredients - Serves 2 as a main course and 4 as a side
1 Head of Broccoli
1 Tbsp Vitalite
1 Tbsp Plain flour (heaped)
400ml Almond milk
1 Tsp Dijon mustard (heaped)
Good grind black pepper
2 Tbsp Soft vegan cheese (I used the Tesco free from creamy Cheddar Style spread)
80g Vegan hard cheese (I used the Tesco free from Soya one)
1 Tbsp Nutritional yeast
Boil or steam the cauliflower and broccoli so it still has and set aside to drain.
Pour the almond milk into a saucepan and add the flour and vitalite and whisk continuously over a low heat until the mixture starts to simmer and thickens.
Add the soft vegan cheese and stir to melt, turn off the heat.
Add all but a tablespoon full of the vegan hard cheese and stir to melt, the mixture will be quite thick.
Add the nutritional yeast and stir to combine.
Tip the drained cauliflower and broccoli into an oven proof dish and pour over the cheese sauce. Sprinkle over the remaining hard cheese and bake in a moderate oven for 30 minutes.