This Cauliflower Parmesan Recipe Is the Vegan Dinner of Your Dreams

There's nothing quite like the comfort of Italian fare. From

decadent pasta to artfully layered

pizza, the country's cuisine is appreciated the world over for its warmth, easy decadence, and of course, its cheese. But worry not. For vegans (or those who appreciate a

plant-based alternative), the classics are being reimagined every day. Case in point: vegan cauliflower parmesan, aka your next homemade meal.

When prepared correctly, cauliflower steaks offer an excellent low-impact stand-in for animal protein, particularly when smothered in sauce and

vegan cheese. Because meat comes with a hefty environmental footprint (for example, a single pound of chicken requires

468 gallons of water to produce), going meat-free even a couple of nights a week can make a big difference for the planet.

This perfect plate comes courtesy of Carleigh Bodrug of

PlantYou, who took to social to share her take on the southern Italian classic.

This easy-to-make meal subs parm for

cashew cheese, the creamy addition blending with tart tomato sauce to make every crunchy, tender bite of breaded cauliflower better than the last. Serve with crusty bread and your favorite salad for a plant-based dinner that's sure to please.

Here, a recipe for the vegan cauliflower parmesan that's bound to become an eco-friendly staple on your household menu.

1 large head cauliflower, sliced into four 1-inch steaks

2 cups breadcrumbs
1.5 tsp paprika
1 tsp garlic powder
1 tsp dried basil

1 cup raw cashews, soaked overnight or boiled for 15 minutes
1/2 cup unsweetened coconut yogurt
1 tsp cornstarch
1/2 tsp garlic powder
1 tsp sea salt
1/4 cup unsweetened almond milk
1 cup tomato sauce
1/4 cup fresh basil

1. Preheat oven to 400 degrees.

2. Combine the breadcrumbs with paprika, garlic powder, and dried basil in a small bowl.

3. In your steamer pot, warm 1.5 inches of water over medium heat until simmering.

4. Add cauliflower steaks, two at a time, and steam for five minutes until partially cooked.

5. Once cool enough to touch, dip steaks into the breadcrumbs, fully coating on all sides.

6. Transfer to a

reusable baking mat and bake for 15 minutes.

7. While steaks are cooking, combine cashews, yogurt, apple cider vinegar, cornstarch, garlic powder, salt, and almond milk in a high-speed blender and blend until smooth. Add milk as needed to thin.

8. Remove cauliflower from the oven, and add a heaping spoonful of tomato sauce over each steak. Spoon the cashew cheese over top of the sauce to your desired amount.

9. Bake for 15 minutes, switching to broil for the last two.

10. Finish with fresh basil and enjoy!

Craving more sustainable meals? You can find more of Carleigh's simple plant-based recipes like this at

plantyou.com or purchase her cookbook at

plantyoucookbook.com.