Creamy, cheesy, and warm—there are perhaps no three words that make our mouths water more. And this simple recipe from Katy Beskow’s Five Ingredient Vegan cookbook hits all the notes.
What you need:
1 medium cauliflower, broken into florets, outer leaves removed
1 tablespoon sunflower oil
3 tablespoons vegan cream cheese
2¼ cup hot vegetable stock
1¼ cup unsweetened soy milk
¼ cup chives, finely chopped, plus more for garnish
⅛ teaspoon salt
⅛ teaspoon black pepper, plus more for garnish
2 tablespoons olive oil
What you do:
- Preheat oven to 350 degrees. On a baking sheet, arrange cauliflower florets and drizzle with sunflower oil. Roast for 23 minutes, or until golden and softened.
- Into a blender, add roasted cauliflower, cream cheese, vegetable stock, and soy milk, and blend on high until smooth.
- Stir in chives, salt, and pepper. Spoon into serving bowls, sprinkle with extra chives and pepper, and drizzle with olive oil.