Dairy-Free Vegetable Cream
Mayte Rueda
This dairy-free vegetable cream is perfect for any day of the week, as it only uses vegetables to give the ideal texture to this dish. Moreover, the best part is that it is very easy and quick to prepare, a healthy and delicious option.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 3/4 cups onion, in large cubes
  • 1 clove garlic
  • 1 1/2 cups chayote, in large cubes
  • 1 cup cauliflower, in florets
  • 1 1/2 cups potato, in large cubes
  • 1 1/2 cups carrot, in large cubes
  • pinches salt
  • pepper
  • water
  • cilantro, chopped, for garnish
Preparation
25 mins
20 mins
Low
  • Heat a pot over medium heat, then pour in the olive oil, onion, and garlic. Sauté for 3 minutes.
  • Add the chayote, cauliflower, potato, and carrot, and sauté for 5 more minutes. Season with salt and pepper.
  • Pour enough water to cover the vegetables by about 3 cm. Cook the vegetables for 10 minutes.
  • Blend ¾ of the vegetables and reserve some whole pieces.
  • Return what you blended to the pot, cook for 5 more minutes. Adjust seasoning and remove from heat.
  • Serve the dairy-free vegetable cream hot and garnish with cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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