Home...FABULOUS Cream of Mushroom Cauliflower Rice-Vegan
Ingredients
16 oz cauliflower (or cauliflower rice)
1/2 cup cashews (I used cashew pieces)
4 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp anchovy-free Worcestershire sauce
1 tbsp low-sodium tamari
1 tbsp poultry seasoning
1/2 tsp red chili flakes (start with 1/4 teaspoon if using the jalapeno, then taste for heat)
1/2 tsp black pepper
2 tsp arrowroot
2 cups plain unsweetened almond milk
1 medium yellow onion (diced)
2 celery stalks, diced, (I used 2/3 cup)
1 jalapeño (deseeded and diced small)
1 tbsp minced garlic (I used roasted garlic)
40 oz fresh mixed mushrooms (de-stemmed and roughly chopped).
Optional (but recommended):
1 tbsp fresh thyme (de-stemmed)
1 tsp fresh rosemary (de-stemmed)
1 fresh sage leaf
1-2 cups kale (de-stemmed and chopped)
Julianna Hever, of plantbaseddietitian.com, called this fabulous combination of rich sauce, healthful cauliflower and flavorful mushrooms, “my all-time favorite recipe”.
It is indeed a WINNER! As a top-notch recipe developer, and author of 9 books and counting, Julianna has combined ingredients that give this lean dish a decadent richness, and complex flavor. I followed her recipe below and loved the results (minor changes were noted).
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