Get $25 Off + Free Shipping
On orders of $100 or more. Some exclusions may apply.
Be the first to know about holiday deals, seasonal recipes, and blending tips.
Roasted Romanesco with Herbed Cashew Cream
A simple combination of cashews, herbs, and water create a savory sauce for these romanesco "steaks." Let the blender make the sauce while you prepare the rest of the dish!
Ingredients
- Herbed Cashew Cream:
- 2 cups (300 g) roasted cashews
- 2 ½ cups (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 sage leaves
- 1 sprig fresh rosemary
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- Roasted Romanesco:
- 1 head (454 g) romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
- 1 ½ cups (320 g) roasted red bell pepper, strips
- ½ cup (65 g) Vegan Parmesan Cheese
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
- Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
- Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.
Chef's Notes
- Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy.This entrée is bursting with plant protein, healthy fat, and other nutrients that will be sure to leave you satiated.
Ingredients
- Herbed Cashew Cream:
- 2 cups (300 g) roasted cashews
- 2 ½ cups (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 sage leaves
- 1 sprig fresh rosemary
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- Roasted Romanesco:
- 1 head (454 g) romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
- 1 ½ cups (320 g) roasted red bell pepper, strips
- ½ cup (65 g) Vegan Parmesan Cheese
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
- Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
- Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.
Chef's Notes
- Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy.This entrée is bursting with plant protein, healthy fat, and other nutrients that will be sure to leave you satiated.
Ingredients
- Herbed Cashew Cream:
- 2 cups (300 g) roasted cashews
- 2 ½ cups (600 ml) water
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- 3 sage leaves
- 1 sprig fresh rosemary
- ¾ cup (20 g) fresh parsley leaves, about 1/2 bunch
- ¼ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- Roasted Romanesco:
- 1 head (454 g) romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
- 1 ½ cups (320 g) roasted red bell pepper, strips
- ½ cup (65 g) Vegan Parmesan Cheese
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
- Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
- Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
- Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.
Chef's Notes
- Try this recipe as a main dish, or make smaller florets out of your vegetable and create a delicious side dish that everyone can enjoy.This entrée is bursting with plant protein, healthy fat, and other nutrients that will be sure to leave you satiated.
