John Myers
Contents
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Ingredients
- 1 smaller Cauliflower fresh
- 2 Carrots
- 1 Onion
- 1 Clove of garlic
- 200 g Fresh spinach
- 1 El Cashew butter
- 3 El Yeast flakes (or more to taste)
- 400 ml Vegetable broth (possibly a little more)
- Freshly ground pepper
- 1 El Rapeseed oil with butter flavor
Instructions
- Cut the cauliflower into small florets. Chop the onion and garlic. Cut the carrots into thick slices.
- Braise the vegetables in rapeseed oil and deglaze with the stock. Cook until the vegetables are tender.
- Puree together with cashew butter and yeast flakes in a blender (or with the hand blender) until finely creamy. Season to taste with freshly ground pepper.
- Briefly heat the sauce in the saucepan and stir in the spinach until it has collapsed.
- Serve with pasta of your choice.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 0.6gProtein: 2.8gFat: 0.3g
