John Myers
Contents
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Ingredients
for the sauce:
- 200 g Pumpkinism
- 1 Pc. Vegetable stock cubes
- 0,5 tsp Dijon mustard
- 150 ml Oat milk
- 100 ml Water
- 1 tbsp Cashew butter
- 2 tbsp Yeast flakes
Instructions
- Cut the cauliflower from the stalk and divide into small florets. Place in the cooking basket.
- Put all the ingredients for the sauce except the yeast flakes in the mixing bowl and mix for 6 seconds on speed 5. Hang in the cooking basket with the cauliflower and simmer for 12 minutes on Varoma and stir.
- Then remove the cauliflower and keep it warm, then add the yeast flakes to the sauce in the mixing bowl. Mix everything again (level 5 a few seconds). The consistency should now be rather thick and creamy. If the sauce is too runny, let the measuring lid simmer for another 2 minutes on level 2 at 100 degrees. If it is too thick, just stir in a little bit of oat milk or water.
- You can add salt and pepper, but I found it seasoned enough as described above. The sauce is versatile and also tastes delicious with pasta. When cold, the sauce is also suitable as a dip for nachos or raw vegetables.
Nutrition
Serving: 100gCalories: 4kcalCarbohydrates: 0.3gProtein: 0.3gFat: 0.2g
