Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes
For the Vegan Cashew Cream Cheese Sauce
- ¾ cup Liberation Organic Cashews, soaked in boiling water for 15 minutes
- 1 ½ tbsp lemon juice
- ¼ tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ cup nutritional yeast
- 1 cup water
For the Cauliflower Steaks
- 1 large cauliflower, sliced into 2 thick "steaks"
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 garlic cloves
- 2 tbsp vegan butter
For the Chimichurri
- 30 fresh parsley
- 1 garlic clove minced
- 1/2 red chilli
- 2 tbsp vinegar
100ml extra virgin olive oil
Instructions
1. Prepare the Chimichurri
- Finely chop the parsley, mince the garlic, dice the chilli and add to a small mixing bowl along with the vinegar and olive oil. Season to taste and mix thoroughly. Set aside.
2. Prepare the Sauce
- Soak the cashews in boiling water for 15 minutes, then drain.
- Add the cashews, lemon juice, chilli powder, paprika, garlic powder, salt, nutritional yeast, and water to a blender.
- Blend on high speed until smooth and creamy. Set aside.
3. Cook the Cauliflower Steaks
- Brush the cauliflower steaks with olive oil and coat generously with paprika, garlic powder, salt, and pepper.
- Add 2 tbsp of olive oil to a frying pan, once hot, add the cauliflower steaks and press down to sear. Add the vegan butter and bashed garlic cloves to the pan and baste the steaks whilst cooking. After several minutes, flip and fry on the other side until golden.
- Once the steaks are cooked, remove from the pan.
4. Plate and Serve
- Spoon the vegan cashew cream cheese sauce onto plates as a base.
- Lay the roasted cauliflower steaks on top and drizzle with the chimichurri.
5. Garnish
- Sprinkle with fresh herbs, chili flakes, or a touch of smoked paprika for extra flavor.
- Pair with crusty sourdough for a deliciously satisfying dipping experience.
