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     Title: Broccoli Cheddar Cobbler
Categories: Casseroles, Vegan
     Yield: 6 Servings

   1/3 c  Vegan butter (72 g)
     1 sm Sweet onion; diced
     4 cl Garlic; finely chopped
   1/3 c  All-purpose flour (41 g);
          - plus more for dusting
     3 c  Vegetable broth (720 ml)
    16 oz Frozen broccoli (453 g)
     2    Bay leaves
     2    Fresh thyme sprigs
   1/4 ts Nutmeg
          Salt and pepper; to taste
     1 c  Raw cashews (146 g);
          - soaked 8 to 12 hours
     1 c  Oat milk or other non dairy
          - milk (240 ml)
     2 c  Vegan Cheddar-style shreds
          - (226 g)
     2 c  All-purpose flour (250 g)
     2 ts Baking powder (9 g)
     1 ts Baking soda
     1 ts Black pepper
     1 ts Salt
   1/2 c  Vegan Cheddar-style shreds
          - (57 g)
   1/2 c  Vegan butter (108 g); cold
   1/2 c  Non dairy milk (120 ml)
     1 ts Lemon juice
          Vegan butter; melted -OR-
          Extra-virgin olive oil;
          - for brushing

 This broccoli cheddar cobbler with scratch-made biscuits is a perfect,
 pie-like dinner you can easily share with 6 people.

 Preheat the oven to 375 F (190 C).

 Make the filling. In a large pot over medium-high heat, heat the
 butter. Once the butter is melted, add the onion and garlic. Saute,
 reducing the heat as needed, until the onion is translucent, 2 to 3
 minutes. Add in the flour, and stir to combine. It should form a
 paste. Simmer for about 1 minute. Pour in the vegetable broth, and
 whisk to combine, making sure there are no lumps of flour.

 Add the frozen broccoli, bay leaves, thyme, nutmeg, and a pinch of
 salt and pepper. Bring to a simmer, reduce the heat to medium-low,
 and let it simmer for 10 to 15 minutes, stirring frequently.

 Make the cashew cream. Drain the soaked cashews, and add them to a
 blender with the milk and a pinch of salt and pepper. Blend until the
 mixture is completely smooth.

 Remove the bay leaves and thyme sprigs from the pot, and pour the
 cashew cream into the pot. Stir to combine. Add the Cheddar, and stir
 until the cheese has melted. Taste and adjust seasonings.

 Pour the filling into a square 9x9" (23x23 cm) baking dish or
 rectangular 9x13" (23x33 cm) baking dish. Set aside.

 Make the biscuit topping. In a large mixing bowl, sift together the
 flour, baking powder and baking soda. Stir in the black pepper, salt,
 and Cheddar.

 Add dollops of the cold butter into the bowl, and begin to press and
 squeeze the butter into the dry mixture using your fingers or a fork.
 You want the butter to be evenly distributed and resemble sand.

 In a small mixing bowl, combine the milk and lemon juice. Whisk
 together. Pour the milk mixture into the mixing bowl with the dry
 ingredients and butter. Stir to combine, and bring together into a
 dough ball.

 Turn the dough out onto a floured surface, adding a little more flour
 if the dough is still sticky. Roll it out so it is about 1/2" (1.3
 cm) thick, and cut large circles or squares out of the dough. You
 want enough to cover the filling.

 Put the biscuits on top of the filling in the baking dish. Brush the
 tops of the biscuits with a little melted butter. Bake for 25 to 30
 minutes, or until the biscuits are golden brown and cooked through.
 Serve immediately.

 Recipe by Lauren Hartmann

 Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
 broccoli-cheddar-cobbler/>

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