This is the perfect base for creamy Alfredo sauces, creamy soups, or salad dressings. When making into a salad dressing, be sure to add Veganaise!
Cashew and Cauliflower Cream
- 2 Cups Cashews (soaked for at least 2 hours)
- 1 Head Cauliflower
- 1 Tablespoon minced Garlic
- 2 Cups Vegetable Broth
- juice from 1/2 Lemon
- 1/2 teaspoon each Garlic powder, Onion powder, Salt and Pepper
First cut the cauliflower into florettes. Saute in a cast-iron over medium heat with olive oil and minced garlic. When it begins to brown, add a half cup of water, cover, and let it steam for 5 minutes.
Drain the cashews and add to a food processor with the broth, lemon juice and spices. When the cauliflower is done, add that.
Blend on high until smooth.
© Nimai\'s Cookbook