Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon virgin coconut oil, melted
- 4 cups finely chopped or riced cauliflower, about 1 small head
- 2 cups cashew cream (recipe follows)
- 1 teaspoon kosher salt
- ½ cup raw cashews
- 2 cups water or vegetable broth
About this recipe
Cashew cream is a great substitute for dairy cream and can be used to thicken soups and stews. It can be made ahead.
Instructions
Heat butter and oil in a large skillet over medium-high heat. Add cauliflower and sauté, stirring frequently, for 1-2 minutes. Lower the heat to medium and continue cooking cauliflower, stirring occasionally until it starts to turn golden, about 3- 5 minutes. Add cashew cream, mix well to incorporate. Cook for another 10 minutes or until the mixture becomes thick and bubbly, being careful not to let it burn. Remove from the heat; let cool slightly. Add cauliflower to a blender or food processor. Add salt and process on high until mixture becomes thick and creamy. Taste and adjust seasoning as needed. Keep warm until ready to serve or store in a sealed container and refrigerate for 2-3 days.
Cashew Cream
Soak cashews in water or broth for at least 1 hour and up to 24 hours. Add cashews and soaking liquid to blender or food processor. Process on high until mixture is creamy and no lumps remain.
