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.
Category: Main Dish
Cuisine: not set
2 tablespoons vegan butter or olive oil
1/2 cup shallots chopped
1/2 cup cremini mushrooms chopped
2-3 cloves garlic minced
1 head cauliflower, chopped roughly into 2-inch pieces
2 cups chicken stock + 1 cup for finishing the sauce
1/3 cup whole raw cashews + 1/2 cup chicken stock (or 1/2 cup milk)
1/2 teaspoon gluten-free soy sauce
1/4 cup parmesan cheese optional
2 tablespoons vegan or regular butter
2 tablespoons olive oil
3 medium (or 2 large) chicken breasts
salt & pepper
1 medium onion chopped
8 oz cremini mushrooms chopped
3-4 cloves garlic minced
1 tablespoon fresh thyme leaves chopped
1/2 cup dry white wine (or chicken stock)
12 oz (1 1/2 boxes) gluten-free tagliatelle noodles
3/4 cup frozen peas defrosted
1/4 cup Italian flat leaf parsley finely chopped
1/2 cup gluten-free panko bread crumbs
1/4 cup dairy-free parmesan* (or regular parmesan)
3 tablespoons vegan or regular butter melted
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