Author Molly Patrick of Clean Food Dirty Girl w a couple of modifications by Dr John
This is perfect for your fancy baked potato and chive side. It’s also delicious on Potato Latkes [traditional potato pancakes for Jewish Hannukah]
Makes 2 cups
Ingredients
- 1/2 cup raw cashews (75g)- soake in warmed water for 1 hour or longer
- 2 cups cauliflower (235g)-cut smaller for easy blending .
- 2 teaspoons rice vinegar -or apple cider vinegar
- 1/3 teaspoon Morton’s Light Salt- or 1 tsp low sodium soy sauce, tamari, or coconut aminos
- ¼ cup water- +/- for consistency
Instructions
- Place the cauliflower in a pan and just cover with water and bring to a boil. Turn down heat and simmer for 10 minutes. Turn off heat, drain and set aside to cool.
- Drain the water from the cashews and place in a blender along with the cauliflower, rice vinegar, light salt and water.
- Blend for several minutes until the mixture is creamy and smooth.
- Refrigerate for up to 1 week.