Thursday, November 15, 2012

Vegan Walnut Cauliflower Cream Sauce

Plated & shared with one of the main ingredients- So Delicious Unsweetened Coconut Milk! Yum! Yum!
"Walnuts roasting on an open fire..."
Is it too early? ;)
The Original Cauliflower Cream Sauce
Taking a spin from the cauliflower cheese recipe is a creamier, chunkier remix receiving nutty aide from savory kicker- the walnut.
One cannot knock down the yumminess of a walnut.
Lately, I have been eating a smorgasbord- in raw handfuls, in oatmeal, in sweetbreads (not the meat variety, lol), and addicting pasta dishes like this one! They are especially wonderful atop of asparagus or in toasted Brussels Sprouts.
Ugh! I cannot wait until next Thursday. Walnuts are going to be a major part of my holiday feast.
Stay tuned.
Now let's get on with the awesomesauceness!
The cream sauce that is almost guilt free....
Walnut Cauliflower Cream Sauce

1 cup frozen cauliflower
1/4 cup crushed walnuts
1/4 cup extra firm tofu
1/4 cup unsweetened coconut milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon nutritional yeast (optional)

A little sprinkle of Italian seasonings goes a long way too.
After cooking cauliflower ( which takes about 6 minutes), ground walnuts into a blender until it turns into a fine, coarse meal. Then add hot cauliflower, tofu, and unsweetened coconut milk into that same blender whipping these ingredients into a rich, thick puree. Add the spices and seasonings- stirring for less than a minute.
At last, this incredibly custard textured nutty sauce is ready to be topped on anything!
Pasta, rice, polenta...
The possibilities are endless.
And so delicious! ;) 
FYI: This is potentially hazardous & may make you crave all things walnut.

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