Sous Vide Vegan Cauliflower Alfredo

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.

Author

Kathy Hester

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.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 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

1. Set the Anova Precision Cooker to 185ºF (85ºC).
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.

Finishing Step