Cheesy Potato & Cauliflower Bake from The Abundance Diet by Somer McCowan

In Utah, where The Abundance Diet author Somer McCowan lives, there is a dish called funeral potatoes that is served at nearly every funeral. The original funeral potato recipe contains grated or cubed potatoes, sour cream, cheese, butter, gelatinous cream-of-something soup, cornflakes coated in butter, and more cheese. The dish has enough artery-clogging cholesterol to put anyone in the grave, especially when you consider that it’s generally paired with ham and a variety of other heavy, fat-laden foods. While this dish does not taste quite like those funeral potatoes, Somer likes to think of it as a lighter and fresher version that doesn’t leave you feeling like you need to take a nap afterwards.

Cheesy Cauliflower and Potato Bake


  • 2 large russet potatoes (1 pound), peeled and cut into 1/2-inch dice
  • 1 small head cauliflower, cut into small florets (4 heaped cups)


  • 1/4 cup raw cashews (soaked 4 to 6 hours)
  • 1 cup unsweetened almond milk
  • 3 tablespoons tapioca starch
  • 1 tablespoon mellow white miso
  • 1 teaspoon smoked paprika
  • 1 small garlic clove, minced
  • 1 teaspoon sea salt (or to taste)
  • 1 teaspoon onion powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon dry sherry (optional)
  • 1/2 teaspoon ground mustard powder
  • 3 tablespoons nutritional yeast
  • Dash of cayenne


  1. Preheat the oven to 375°F. In a large pot, bring 6 to 8 cups of salted water to a boil over high heat. Add the potatoes and cauliflower, reduce the heat to medium, and boil for 10 minutes. Don’t worry if the vegetables are still slightly firm, as they will continue cooking in the oven.
  2. While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cay­enne and blend until completely smooth and creamy, 1 to 2 minutes.
  3. Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the sauce into the vegetables if necessary.
  4. Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the vegetables are completely cooked through.

Makes 4 servings


The Abundance Diet book cover

Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.