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

Instructions

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.
Pour the cream into a bowl, decorate with the topping and, ideally, place in the refrigerator for an hour before consumption.
You can`t taste the cauliflower. The cream is wonderfully filling and smooth.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.