Cooking With Plants Recipe by Anja Cass
28 Feb 2018
Recipe Instructions
125 ml plant-based milk (approximately 1/2 cup)
100g cooked cauliflower (approximately 3.5 ounces)
1/8 tsp turmeric powder
1 tsp coarse Celtic sea salt
1 tsp psyllium husks
Blend all of the ingredients in a small blender for a minute or so.
Store in an airtight container in the fridge for up to a week. Enjoy!
Note: It will thicken slightly in the fridge due to the psyllium. You can make it thinner at any time by adding a tiny bit more plant-based milk.
I must say, I have tried my fair share of vegan butters, but this oil-free vegan cauliflower butter recipe takes the crown! It's simply the best one I've come across, and the best part is how easy it is to make. I followed the recipe using the powder instead of the husks, and the result was absolutely fantastic.
Now, I have to admit, I'm not the biggest fan of cauliflower. So, I was a bit skeptical about this recipe at first. But oh boy, was I in for a surprise! The flavor and texture of this cauliflower butter blew me away. I decided to use it in my mashed potatoes, and the result was pure bliss. It added a creamy richness that took my mashed potatoes to a whole new level of deliciousness.
Trust me, even if you're not a cauliflower fan, you might just fall in love with it like I did. Prepare to be amazed!
- Rachel, a delighted food enthusiast embracing the incredible flavors of this oil-free vegan cauliflower butter.
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