Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
1.5 - 2cupswateradd more or less to desired consistency
This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Instructions: Bake cauliflower @ 400 degrees for 30 minutes. (Keep oven on as you prepare the cauliflower crust.) Allow to cool, and use food processor to "rice". Be careful not to puree. I use the grater tool. You can certainly use a blender, just stop it frequently or use "pulse". If you're into manual labor and big messes, feel free to do it by hand!
Alternatively, you can grate it before you cook it, and microwave with a bit of water for about 8 minutes.
Mix ground flax and xantham gum with a little more than 1 equivalent of water. Allow to expand for at least 5 minutes.
In a large bowl, mix all ingredients together. It will be sticky. Wet hands help.
You'll have enough for 3-4 large pizzas. (Remember, you can freeze what you don't wish to use!)
Press mixture into pan. Bake @ 425 for 15 minutes. The crust should be basically done. (A little gooey is ok; it continues to set as it cools. Add baking time in 3 minute increments as needed.
Top with sauce, veggies and additional vegan cheese. Broil for 3-5 minutes.
For deep dish variety, I use a stone. Bake @ 375 for 40 minutes. The crust should look and taste done. Test it with a spatula, and add cooking time if it's gooey. Add additional baking time as necessary in 3 minute increments.
Top with sauce, veggies and additional vegan cheese. Broil for 3-4 minutes.
And don't go with traditional and boring for your cauliflower crust pizza toppings. Try our pumpkin marinara sauce, tomato free marinara and special white garlic cashew cream sauce!