July 08, 2014 July 08, 2014/ Morgan
In case you didn’t know: I’m allergic to cashews. I know, its a bummer, right? Especially if you ever want to go out for vegan food. Whatever though. I can make something else at home for creamy dishes. Instead, I usually use silken tofu OR this super easy yummy cauliflower cream.
It’s about the easiest thing you can make. I use it instead of nuts but also instead of coconut milk in recipes (you can just add coconut extract if you want some of the flavor without all of the fat or without having to go to the store just for a can of the stuff…)
I used it in this recipe for Lentil-a-Roni from Isa Does It instead of the cashews. It was absolutely FABULOUS!!!! Like 10/10 for our family. I want to make it all of the time now because it is SO easy, so delicious and made with pantry items!
If you don’t have this book, let me tell you something: YOU NEED IT!! http://amzn.to/1mCJd3E
If a recipe calls for say 1/2 cup cashews and 1 cup water then I would use 1 & 1/2 cup of this cauliflower cream. You can freeze it too!! I wouldn’t use this in any sweet dish though. Only savory.
- 3 cups finely chopped cauliflower (about 1/2 head)
- 2 cups of water
- 1 clove garlic (optional)
- salt to taste
Bring your water to a boil and add the cauliflower (and garlic if you want.) Turn it down to a simmer and cook until very tender.
Blend up until very very smooth (my Blendtec makes this incredibly silky smooth!) Add salt to taste.
Note: If you want a thicker sauce you can pour off some of the cooking water before blending.
July 08, 2014/ Morgan/ 
