Creamy Vegan Cauliflower Tofu Habanero Puree

Most cauliflower purees use milk or cream. This vegan cauliflower puree recipe uses tofu to replace the cream.

The result is a velvety texture. And since tofu carries other flavors so well, everything really pops. 

While you could make cauliflower puree with a plant milk, I think tofu is far superior. It's thicker, creamier and carries flavors better. Tofu is the best vegan cream substitute I've found. 

As long as you add enough salt and fat, it's just as good, in my opinion, even better than, using actual cream. 

1/3 of a large head of cauliflower, cut into smallish florets
1/2 block soft/silken tofu, plus 2 tbls packing liquid
3 cloves garlic, chunked
1 habanero, deseeded, chunked
2 tbls olive oil
3 tbls nutritional yeast
1 tbl white vinegar
2 1/2 tsps salt

In a medium sauce pot simmer the tofu + liquid, cauli, garlic, habanero and oil. Simmer covered until all the veg are tender. About 15 minutes. 

Turn off the heat and leave the pot covered on the stove to rest and continue to steam for 15 more minutes. 

Add pot contents and remaining ingredients to a blender or food processor. Puree until smooth. 

I used a pitcher blender because I felt it would be easier to clean up. The puree came out like silk. 


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