Monday, December 27, 2010
1 head o' cauliflower
1/4 cup cashews
1. Cut all of the stems off of the cauliflower and roughly chop the heads.
3. Let the broth boil and them bring it down to a simmer. Cook the cauliflower for about 15 minutes or until tender. Drain the broth, reserving 2 tbsp of the cooking liquid.
4.Take the tender cauliflower, 2 tbsp cooking liquid, drained cashews, 1 tsp lemon juice, 1 tsp vinegar, and 1 tbsp vegan margarine and puree all ingredients in a food processor until the mixture is smooth.
5. Season with salt and pepper and garnich with a little pat of vegan margarine. Voila... you have completed your destiny.