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
Print Recipe
Pin Recipe 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.
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