1 cup cashews, soaked for 8 hours
3/4 cup Three Trees unsweetened almond milk
1/2 cup water
1 tbsp olive oil
1 tsp dijon mustard
1 Tbsp lemon juice
pepper to taste
1/2 block of Violife Feta, chopped
1 cup Violife shredded colby cheese
Preheat oven to 400 degrees
Slice the cauliflower head into large florets. Drizzle with olive oil. Bake for 45 min. Flip cauliflower at 20 min. Cook to brown and crispy. Remove from oven.
Change temperature in the oven to 375 degrees.
Drain cashews. In a blender, add cashews, mustard, almond milk, water, lemon juice, pepper, 1/2 cup colby cheese. Blend until creamy. Taste it to see if you need to adjust.
Add cauliflower to a Staub baking dish. Pour 1/2 the cashew sauce over the already cooked cauliflower. Sprinkle the chopped feta into the pan. Cover with the remaining cashew sauce. Top it off with the remaining 1/2 cup of colby cheese.
Bake for 20 minutes until golden.