Cannot get over how much I LOVED the cauliflower chowder. Will definitely be making this for years to come! Super easy, 30 MINUTE cauliflower chowder made with roasted garlic, cashews and a secret, protein-packed ingredient!
1 c raw cashews, soaked in water for 6 to 8 hours ½ c coconut oil, melted ¼ c honey (or maple syrup) 2 t vanilla ¼ t salt 2 t lemon juice 2 T filtered water **chilled & whipped after blending** says it dries out easily-- freshly frosted is best?
Freshly roasted cashews — barely colored, just cooled — combine that very soft crunch, exceptional among nuts, with a distinctly buttery and faintly almond flavor, something I had never noticed until I roasted my own.
How to Make Vegan Ricotta Cheese ~ This cheese spreads on lasagna very well, but – it’s not just for lasagna! Use this ricotta as a dip, spread on crackers, or even add a dollop to your salad. It’s very versatile. Any way you choose to eat it, this cheese