Ingredients
- 8 cups organic cauliflower florets
- 2 cups filtered water
- 1 cup tamari roasted cashews
- 1 tbsp nutritional yeast
- 2 tbsp sweet white miso
- 2 tsp Dijon mustard
- 1 tsp white tahini
- 1 tbsp brown rice vinegar
- Alfalfa sprouts and toasted black sesame for garnish
Procedure
- Boil water in a saucepan and cook the cauliflower until soft. 5-7 minutes – Remove from heat and drain in a colander.
- In a food processor, combine the water, cashews, nutritional yeast, mustard, tahini and vinegar and process to a smooth consistency.
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- Place the cauliflower in the food processor and blend until creamy.
- Pour into a bowl and serve garnished with a few alfalfa and sesame seeds.
