Sous Vide Vegan Cauliflower Alfredo
(151)
The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.
You may have tried cauliflower in place of mashed potatoes, but cauliflower can be so much more. It's thick, silky texture creates a nutritious no-fat alfredo sauce.
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Ingredients for 6
4 cups (about 400 g) chopped cauliflower
2 cups (474 ml) water
2/3 cup (170 g) cashews
2 cloves garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
4 tablespoons nutritional yeast
Salt and pepper, to taste
Directions
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Step 1
Set the Anova Precision Cooker to 185ºF (85ºC).
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Step 2
Add the cauliflower, water cashews, garlic, oregano, basil and rosemary to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 1/2 hours. Pour contents into your blender.