Cauliflower Potato Cashew Bake

- 3 peeled and diced Potatoes
- 0.5 head cut into florets Cauliflower
- 150g / 5.29oz raw Cashews
- 2 tbsp Nutritional yeast
- 1 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp grated Nutmeg
- 0.5 tsp Sea salt
- 0.5 tsp ground Black pepper

1. Preheat the oven to 180°C (350°F).
2. Soak 150g / 5.29oz raw Cashews in cold water for 2-3 hours or for 10 minutes in boiling water.
3. Cook 3 peeled and diced Potatoes and 0.5 head of Cauliflower cut into florets in boiling water until al dente, about 20 minutes. Drain and transfer to an ovenproof baking dish.
4. Drain and rinse the soaked Cashews and blend with 250ml / 8.45fl oz water, 2 tbsp Nutritional yeast, 1 tbsp Olive oil, 1 tsp Paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 0.5 tsp grated Nutmeg, 0.5 tsp Sea salt, and 0.5 tsp ground Black pepper until smooth.
5. Pour the sauce over the Potatoes and Cauliflower.
6. Cover with foil and bake for 45 minutes. Uncover and broil until lightly browned on top.