Creamy, tacky, and heat—there are maybe no three phrases that make our mouths water extra. And this easy recipe from Katy Beskow’s 5 Ingredient Vegan cookbook hits all of the notes.
What you want:
1 medium cauliflower, damaged into florets, outer leaves eliminated
1 tablespoon sunflower oil
3 tablespoons vegan cream cheese
2¼ cup sizzling vegetable inventory
1¼ cup unsweetened soy milk
¼ cup chives, finely chopped, plus extra for garnish
⅛ teaspoon salt
⅛ teaspoon black pepper, plus extra for garnish
2 tablespoons olive oil
What you do:
- Preheat oven to 350 levels. On a baking sheet, prepare cauliflower florets and drizzle with sunflower oil. Roast for 23 minutes, or till golden and softened.
- Right into a blender, add roasted cauliflower, cream cheese, vegetable inventory, and soy milk, and mix on excessive till clean.
- Stir in chives, salt, and pepper. Spoon into serving bowls, sprinkle with further chives and pepper, and drizzle with olive oil.