Broccoli & Cauliflower Cheese

Ingredients:
[ ] 350 grams mixed broccoli & cauliflower florets (raw weight)
[ ] 75 grams vegan cheese (refer to recipe)
[ ] 90 ml vegetable stock (made from mixing 1 teaspoon Nature's choice vegetable stock with 90 ml boiling water)
[ ] ⅓ cup nutritional yeast

Method:
[ ] Roast the vegetables at 180 °C for 25 minutes, on baking paper, or on a baking tray smeared lightly with avocado oil
[ ] Place the vegan cheese and vegetable stock over low heat into a saucepan
[ ] Stir continuously until the mixture melts into a smooth, creamy sauce
[ ] Add the nutritional yeast and stir well to combine
[ ] Add the roasted vegetables to the sauce and toss gently until evenly coated