First, make bread crumbs. Place in a food processor or blender:

• 4 slices bread, torn into large pieces

Pulse until the bread turns into crumbs. Then toss with:

• 2 Tbsp. olive oil
• 2 Tbsp. nutritional yeast flakes

Set bread crumbs aside.

Place the following ingredients in a small saucepan:

• 1½ cups potatoes, cubed
• ⅜ cup carrots, sliced
• ⅔ cup onion, diced
• 1½ cups water

Cover and bring to a boil. Simmer for 15 minutes or until vegetables are very soft.

When vegetables are cooked, place into a blender with the following ingredients:

• 1½ cups water use any water left from cooking vegetables
• ⅓ cup coconut oil or margarine
• ⅓ cup raw cashews
• 2 tsp. salt
• ½ tsp. minced garlic
• ½ tsp. honey Dijon mustard
• ¼ cup lemon juice
• ¼ cup nutritional yeast flakes

Cut in bite-sized pieces and steam until barely tender:

• 2 heads cauliflower

Do not overcook cauliflower!

Place cooked cauliflower in a flat baking dish. Pour cheesy sauce over it. Top with bread crumbs. Bake at 350℉ for 30 minutes or until golden brown.