Nutrition balance score
Good
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories168.6 kcal (8%)
Total Fat12.7 g (18%)
Carbs12.8 g (5%)
Sugars5.6 g (6%)
Protein3.2 g (6%)
Sodium202.7 mg (10%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Start by getting the cashews soaking in warm water, this will make them easier to blend. If you can, start this process a couple of hours before you want to cook the dish, but if not then, just for as long as possible with the time you have.
Step 2
Roughly chop the cauliflower, mince the garlic and add to a pan with the oil and pine nuts. Cook for 2-3 minutes, and then add the almond milk and the stock cube. Bring the pot to a simmer.
Step 3
Drain the cashews, give them a rinse and add to the pan too. Simmer everything together for 6-8 minutes.
Step 4
Put everything in a high-speed blender and add the lemon juice, herbs, salt & pepper and once it’s smooth you’re ready to go!
Step 5
You can use this with gluten-free pasta, zucchini ‘zoodles’ or any other veggie dish or salad
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