Buffalo Cauliflower Salad with Cashew Cheese
Ingredients
Buffalo cauliflower
- 1 head cauliflower
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/3 cup hot sauce
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- sprinkle of salt
Cashew cheese sauce
- 1 cup soaked cashews
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp chipotle powder
Additional components
- avocado
- carrots
- onions
Preparation
Cut the cauliflower into bite-sized pieces and toss with 2 tablespoons of olive oil.
Bake at 425°F for 25 minutes.
Coat the baked cauliflower with 2 tablespoons nutritional yeast, 1/3 cup hot sauce, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, and a sprinkle of salt in a bowl.
Broil for 2-3 minutes.
Soak 1 cup of cashews for at least 4 hours or overnight.
Combine the soaked cashews with 1 cup water, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon sea salt, and 1/2 teaspoon chipotle powder in a blender and purée.
Assemble the salad by combining the buffalo cauliflower, cashew cheese sauce, avocado, carrots, and onions in a bowl.
