Roasted Romanesco with Herbed Cashew Cream
A simple combination of cashews, herbs, and water create a savory sauce for these romanesco "steaks." Let the blender make the sauce while you prepare the rest of the dish!
Ingredients
- 2 cups (300 g) roasted cashews
- 2½ cup (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 Tablespoon leaves
- 1 Tablespoon fresh rosemary, leaves only, chopped
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt (optional), and pepper into the Vitamix container in the order listed in secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
Chef's Notes
Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy. This entrée is bursting with plant protein, healthy omega-3 fats, and other nutrients that will be sure to leave you satisfied.
Ingredients
- 2 cups (300 g) roasted cashews
- 2½ cup (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 Tablespoon leaves
- 1 Tablespoon fresh rosemary, leaves only, chopped
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt (optional), and pepper into the Vitamix container in the order listed in secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
Chef's Notes
Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy. This entrée is bursting with plant protein, healthy omega-3 fats, and other nutrients that will be sure to leave you satisfied.
Ingredients
- 2 cups (300 g) roasted cashews
- 2½ cup (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 Tablespoon leaves
- 1 Tablespoon fresh rosemary, leaves only, chopped
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt (optional), and pepper into the Vitamix container in the order listed in secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
Chef's Notes
Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy. This entrée is bursting with plant protein, healthy omega-3 fats, and other nutrients that will be sure to leave you satisfied.