Broccoli and Oat Crumble with Vegan Cheese

Crumble

• 15 g roasted, unsalted cashew nuts
• 1 sprig fresh parsley leaves only
• 50 g vegan cheese, grated (see tip)
• 35 g rolled oats

Steamed Vegetables

• 500 g water
• 350 g cauliflower florets
• 350 g broccoli florets
• 1 pinch fine sea salt

Béchamel

• 50 g extra virgin olive oil
• 70 g plain flour
• 500 g soya milk
• 100 g vegan cheese, grated
• 1 tsp Dijon mustard
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 1 pinch ground nutmeg