Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Creamy Cauliflower Mash

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Whew, halfway through the week! But I’m still playing catchup on all the chores I did not get to over the busy weekend. Although a bit chilly, the weather was sunny and clear today, perfect for eating outside. I had lunch at Whole Foods again and enjoyed my salad in the beautiful sunshine.

I was in a bean mood and added garbanzo and kidney beans and tried original flavored Parma on top again to confirm my feelings on it. Again, it wasn’t bad, but it essentially tasted like mildly seasoned nutritional yeast and very dry. So, still not something that’s going on my shopping list. Also, I got a very mild case of heartburn later in the afternoon – perhaps too many beans or too much Parma? Typically beans do not have that effect on me. Oh well, at least I didn’t have the other problem! ;-)

After a stressful day, it’s odd that experimenting in the kitchen is a relaxing outlet for me, but I got experimenting perfecting the Creamy Cauliflower Mash for dinner and it’s finally ready for posting!

Creamy Cauliflower Mash

  • 1 cauliflower head, roughly chopped
  • 1 zucchini, peeled and roughly chopped
  • 1 cup cashews
  • 1 tbsp. rosemary
  • 4 tbsp. lemon juice
  • 3 tbsp. nutritional yeast
  • 1/2 tsp. pink salt
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. turmeric
  • 1/4 cup water, or as needed
  • 10 sprigs of chives, finely chopped

Put small batch of cauliflower into a food processor fitted with S blade and process until finely chopped, slowly add rest of cauliflower and continue processing into a mash. Set aside in large bowl, place in dehydrator to start warming if desired.

Blend zucchini, cashews, rosemary, olive oil, lemon juice, nutritional yeast, pink salt, cayenne pepper, turmeric and water in blender to a smooth, creamy texture. Pour mixture into bowl with cauliflower mash, add chopped chives and thoroughly mix. Warm in a dehydrator for 20-30 minutes if desired and enjoy. Makes 4 servings.

This is one of my new favorites! It’s very rich, creamy, flavorful and filling. It’s almost like cheddar mashed potatoes, but with more kick. I processed the cauliflower down to a fine mash minimizing chunks, to the texture was very smooth and rich. My husband had the idea to mash the mixture into cakes and fry like crab cakes – which would probably be good for non-raw vegans. :-) It’s very simple coming together in about 15-20 minutes.

Comments

  2. Wow, look at all those bright colors in your whole foods salad! You can tell just from the photo that it is bursting with flavor! I wish we had a whole foods in Charlotte but sadly, earth fare will have to do… that may be a blessing in disguise for my wallet though ;) hope you have a good day! xoxo

  3. Looks so good. I want to try some cauliflower-substitution recipes but I may have to be more basic
    Katherine
    whataboutsummer

    • Hi Kalli, I think if I eat too much nutritional yeast as is dry as a topping or in vegan Parma, it can give me a little heartburn. But I’ve never had a problem with it in creamy sauces or veggie mashes.

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