Cashew and Cauliflower Cream

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.