Creamy, tacky, and heat—there are maybe no three phrases that make our mouths water extra. And this easy recipe from Katy Beskow’s 5 Ingredient Vegan cookbook hits all of the notes.
1 medium cauliflower, damaged into florets, outer leaves eliminated
1 tablespoon sunflower oil
3 tablespoons vegan cream cheese
2¼ cup scorching vegetable inventory
1¼ cup unsweetened soy milk
¼ cup chives, finely chopped, plus extra for garnish
⅛ teaspoon salt
⅛ teaspoon black pepper, plus extra for garnish
2 tablespoons olive oil
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