Cabbage Gratin with Vegan Cheese
Slices of roast cabbage baked in a low carb vegan cheese.
Servings: 6 servings
- ½ head white cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegan Cheese Sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 2 tablespoons hemp seed hearts
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 cup water
- ½ teaspoon salt
Roast the Cabbage
Preheat the oven to 180C/350F degrees.
Cut the cabbage head into slices about an inch thick
Place the slices on a parchment paper lined baking tray and drizzle with olive oil. Season with the salt and pepper.
Roast for 30 minutes until golden and crispy at the ends.
Remove from the oven and set aside.
Make the Vegan Cheese Sauce
Make the sauce whilst the cabbage slices are roasting.
Place all ingredients in a blender or food processor and pulse until smooth
Add all the ingredients in a medium saucepan and simmer on a medium heat.
Stir the mixture constantly until the sauce begins to thicken for about 3-5 minutes.
Once the sauce has thickened remove the pan from the heat and set it aside.
Makes 6 servings as a side dish.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Fiber: 3g