This is my new favorite vegan cheese sauce recipe *! It’s super healthy, nut-free and oil-free with only a few ingredients. And it goes perfectly with this Quinoa Kale Fall Salad with pomegranate, pear and walnuts. It’s also gluten free and completely whole food plant based!
Vegan Goat Cheese Salad Recipe (2 portions)
1 head cauliflower
1 tsp thyme
1 tsp garlic powder
½ tsp smoked paprika
1 tsp black pepper
1/2 cup quinoa
1 cup water
3-5 kale leaves, chopped
1-2 pears, cut into cubes
1/2 cup chopped walnuts (omit if nut-free)
1/4 cup pomegranate seeds (or sub for dried cherries, barberries or blueberries)
1 pinch chili flakes
1 1/2 cup roasted cauliflower florets
1/2 cup cooked white beans
1 cup water or non-dairy milk
1-2 tbsp lemon juice or white wine vinegar
1 tbsp nutritional yeast (omit if you don’t have)
1 tbsp white miso
1 tbsp tahini
1 tsp onion powder
1 garlic clove
1/2 tsp black pepper
How to make the salad & vegan cheese sauce
1. Cut the cauliflower into florets and cook at 250C together with the spices for about 20 minutes.
2. Whilst the cauliflower is cooking, add quinoa and water to a pot and cook for about 15 minutes or until soft. When there’s 5 minutes left of cooking, add the chopped kale and let it cook together until the quinoa is soft and the kale is wilted.
3. When the cauliflower is tender, take it out of the oven and let cool down for about 10 minutes. Then, add 1.5 cups of cauliflower to a blender together with the white beans, water, lemon juice, nutritional yeast, miso, tahini, onion powder, garlic clove and pepper. Blend until smooth.
4. To assemble the salad: Place the quinoa and kale mixture in a large bowl, mix in about half of the cheese sauce together with the chopped pear and walnuts (save some to use for topping).
4. Top your salad with some of the leftover roasted cauliflower florets, pomegranate seeds and the rest of the walnut and chopped pear. Dollop the remaining half of the cheese sauce on top of the salad and finish off with a pinch of chili flakes.
All done!
*Cheese sauce is modified from Hotforfood’s recipe https://www.hotforfoodblog.com/recipes/2020/06/24/roasted-cauliflower-alfredo/ This is a WFPB version without oil or salt, and with beans and for added protein and nutrition.
*Dr Greger/Nutritionfacts.org on how to cook cruciferous vegetables.
Dr Greger/Nutritonfacts.org on sulforaphane and its benefits https://nutritionfacts.org/topics/sulforaphane/
Please let me know if you have any questions or if you try this recipe out. Leave a comment and subscribe if you want to see more of this content. And don’t forget to give a thumbs up if you liked this video!
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