Cauliflower with Cashew Cream Sauce

Another recipe with a yummy cashew cream sauce that works with a variety of dishes, serve this one over brown rice or a nice whole grain wheat pasta. If you can find it, the green Romanesco cauliflower provides a wonderful contrast to the orange cashew cream.

Cashew Cream Sauce

  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon nutritional yeast
  • 1 large red bell pepper, sliced thinly
  • 3/4 cup of raw cashews
  • 1 cup of veggie broth
  • 1 medium yellow onion diced
  • 1 garlic clove
  • 1 tablespoon of olive oil


  • Head of cauliflower separated into florets
  • 4-5 mushrooms, sliced
  • 1 teaspoon of minced ginger root
  • 1/2 cup of veggie broth


  1. Soak raw cashews in water for at least 2 hours.  The water should cover the cashews.
  2. Crush garlic clove into pan with olive oil heated to medium heat
  3. Add onions and red peppers and sauté 7 minutes or until onions are tender.
  4. Scoop the mixture out of the pan and place in the blender
  5. Add mushrooms and florets and 1/4 cup of the broth to the pan and cover loosely.
  6. Meanwhile drain cashews and add to blender.
  7. Add 1 cup of veggie broth, turmeric, cayenne pepper, nutritional yeast to the blender.
  8. Blend on low until blended and then on high until creamy.
  9. Stir cauliflower and add more broth if needed – cook until fork tender.
  10. Serve over rice or pasta and top with cashew cream sauce.
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