Vegan Marzipan Potato Cream

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 270 g cauliflower, cleaned
  • 50 g soy quark (quark alternative) or silken tofu
  • 30 g almond flour
  • 30 g xylitol (suar substitute) (Xucker liht)
  • 15 g melt flakes
  • 10 g vean protein powder (vanilla flavor), alternative: more almond flour
  • 8 drops bitter almond oil
  • 1 pinch (s) salt

For the topping:

  • Fruit or vegan chocolate
Vegan Marzipan Potato Cream
Vegan Marzipan Potato Cream

Instructions

  1. Cook the cauliflower in the steamer or in a saucepan with water for about 15 minutes until soft. Then let the cauliflower cool down. Put all other ingredients with the cauliflower in a high speed blender and mix to a creamy, homogeneous mass.
  2. Pour the cream into a bowl, decorate with the topping and, ideally, place in the refrigerator for an hour before consumption.
  3. You can`t taste the cauliflower. The cream is wonderfully filling and smooth.

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