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Savory Vegetable Milk
A nut-free and grain-free milk substitute for savory dishes.
yield: 4 cups
1. Heat oil in large pot or skillet. Sauté onions until translucent, about 10 minutes, stirring frequently so they don’t brown.
2. Add garlic and continue to stir for 1-2 minutes.
3. Stir in cauliflower and slowly add water.
4. Bring to a boil, and simmer for at least 20 minutes, until cauliflower is soft.
5. Remove from heat, and blend with a stick blender until smooth.
Use as a milk substitute in savory dishes like quiche, cream sauces, soups, and more.
Make sure frozen cauliflower has no preservatives!
Store unused portion in refrigerator for 2-3 days.
An easier but much less flavorful option is to simply puree boiled cauliflower.
Disturbed by the additives in milk substitutes, the pain of soaking and blending and straining, a sensitivity to nuts, and the unsavory sweetness gained from oat milk, I developed a "vegetable milk" to be used in savory dishes like cream soups, cream sauce, quiche, souffle, etc.
I started out by simply pureeing cauliflower, which does suffice, but if I learned anything from Hungarian cooking, it's that onions and garlic are the essence of life itself. Simmering them low and slow and blending with the cauliflower takes cream dishes to a whole new level. I made a summer squash souffle with this "vegetable milk" and nearly ate the entire dish in one sitting.
As it is time-consuming, I make more than needed, and plan to do all my "cream" dishes in the same week. If time doesn't allow, a very easy way to use this up is to just add a few vegetables and broth, and call it a cream soup.