Vegan Cashew-Cauliflower "Sour Cream"

By garciamoss

Ingredients

• 1/2 cup cashews, soaked in water for 10 minutes (75g)
• 2 cups cauliflower, cut into pieces. They don’t have to be bite-sized since they will eventually be blended (235g)
• 1 tsp. apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 cup water

Details

Servings 1
Adapted from mindbodygreen.com

Preparation

Step 1

Place the cauliflower in a pan along with 1 cup of water and simmer for 10 minutes. Turn off heat, drain and set aside.

Drain the water from the cashews and place in a blender along with the cauliflower, apple cider vinegar, sea salt and water. Blend for several minutes until the mixture is creamy and smooth.

to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California and Texas as another way to get healthy and delicious plant based food to the masses. She is currently working on her 4th book.

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