This is recipe is designed to be adapted to your allergy needs. If you have no food allergies and just want a delicious cauliflower sauce, use milk and the parmesan cheese. I personally can eat butter, so I use that along with the cashew cream and no parmesan cheese. The soy sauce may seem like an unusual ingredient, but it adds a delicious savoriness to to sauce! For the topping I use a homemade dairy-free parmesan cheese and gluten-free breadcrumbs. Again, if you can eat hard cheese use regular parmesan if you like. See the note below for how to make the dairy-free parmesan.
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Serving Size: 1 recipe (249g) | ||
Recipe Makes: 1 | ||
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Calories: 237 | ||
Calories from Fat: 84 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 805.7mg | 28 % | |
Potassium 642.4mg | 17 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 24.4g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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