This casserole was an adaptation of a casserole we made at the Vegan Cooking for Everyone in Cooks Academy. The cashew cream sauce is an alternative to a white wine cream sauce. It is dairy free and gluten free.
Casserole filling Ingredients:
White Wine Cashew Sauce:
In a sauce pan, heat the olive oil and leeks stirring for about 5-7 minutes. Then add the minced garlic, white wine and let the sauce reduce for 5 minutes. Add the cashew cream. At this point you have to stir the sauce constantly because it will start to stick to the bottom of the pan. Cook until the sauce has thickened and remove it from the oven to cool. Add the basil, parsley and salt.
Assemble the chicken, broccoli and cauliflower in the bottom of a casserole dish. Pour the sauce over them evenly, and sprinkle the topping evenly across the dish.
Put the casserole in the oven and cook at 180°C/350°F for 25 minutes (until the sauce is bubbling and the topping is browned).
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