In case you're searching for a fast and simple feast with a gourmet style, you've gotta make this sauce! It's ideal for a sentimental supper or a bustling weeknight dinner.
I adjusted this from my 30-Minute Vegan Fettuccine Alfredo which is made with potatoes and cashews as the rich base. The cauliflower variant is similarly as extravagant and scrumptious.
The cauliflower enhance is unobtrusive, however in case you're not a fan by any stretch of the imagination, you might need to make the potato-based adaptation. You'll cherish it!
Also try our recipe : PALEO CHICKEN PAD THAI #paleo #whole30 #chicken #keto #food
- 1 pound cauliflower , cut into florets (about 1 medium head)
- 2 tablespoons vegan butter
- 4 large cloves garlic , minced
- 1/2 cup raw cashews , unsalted
- 1 1/2 cups vegetable broth , low sodium
- 1 1/2 cups soy milk , unsweetened (or any plant-based milk)
- 2 tablespoons lemon juice , fresh squeezed
- 2 tablespoons nutritional yeast , more to taste
- 1 teaspoon granulated onion
- 3/4 teaspoon salt , more to taste
Instructions :
- In a large pan or pot (that can be fitted with a lid), heat the butter over medium heat. When melted, add the garlic and saute for 1 minute until lightly browned.
- Add the broth, cauliflower, and cashews. Raise heat to bring to a boil. Now turn the heat down to a low simmer and cover with lid. Cook for 12-15 minutes until cauliflower is fork tender. Remove from heat.
- To a high-speed blender, add soy milk, lemon juice, nutritional yeast, granulated onion, salt and the cooked contents from the pan. Blend on high until smooth and creamy. Taste for seasoning and add more if needed. Pour mixture back into the pan and cook for 2-3 minutes on medium heat to warm up a bit. If the sauce seems thin, let it cook down for a few minutes to thicken up.
Source : bit.ly/2QqJBGf
Read more our recipe : Caramelized Onion Apple Sausage Stuffed Acorn Squash #apple #recipe #healthy #diet #food
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