Steam the cauliflower, peas, carrot, beans and potato in a steamer. Transfer to a heavy bottomed pan and add cashew cream sauce, salt, pepper and lemon juice. Stir on low heat until thick. Transfer the mixture to a deep casserole dish and bake for about 20 minutes at 175 ºC in a preheated oven, until the top turns a light brown.
Serve hot.
Serves 2
