• Amy Lippert, NTP

Cauliflower & Cashew Hummus

Updated: Oct 6

This Paleo and Whole30 cauliflower and cashew hummus is light, lemony, and pairs so well with fresh veggies for a healthy summer snack!





Cauliflower and Cashew Hummus


1 cup Raw Cashews

1/2 Head of Cauliflower

1/4 tsp Ghee

3-4 Cloves of Garlic

1/4 cup Fresh Lemon juice

1 Tbsp Lemon zest

3/4 cup EVOO + 1 Tbsp

1 tsp Sea Salt

Water to thin

1 Tbsp Pine nuts (opt)

Veggies to serve


Directions:


Soak cashews for at least 4 hours in room temperature or 1 hour in hot water, you want them to be nice and soft to make a nice smooth hummus.


Cut cauliflower into 1.5-2” pieces and place into a medium pot, cover with filtered water. Bring to a gentle boil and cook for 10-12 minutes until cauliflower is tender and soft. Drain and add to a food processor with the soaked cashews, garlic, lemon juice, lemon zest and salt.


Process at high speed and slowly drizzle in EVOO until smooth and creamy adding water 1 Tbsp at a time to a consistency you desire. Pour into a bowl and top with EVOO and pine nuts, serve with fresh veggies and enjoy!



Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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