Plant-based coriander & lime cream (dairy, egg, grain, nut, gluten & sugar-free)
Wow ! I made a plant-based coriander & lime cream without the avocado – I actually have a big allergy to avocado,so am pleased that I have managed to “recreate” it. How fancy ! In saying that, avocado is a very healthy alternative to other oil rich food but not great for low calorie. So this one is super low cal at 19 cal & 2g carbs per serve – guilt-free on VLCD programs. Of course it is dairy free as well.
I think it would be:
An awesome dip A great salad dressing
A great sauce for tex-mex food
A great topping for steamed or stir fryed vegetables
It is tangy, bitey, creamy & green !
I hope you enjoy it, Joni
- 1 cup cauliflower, chopped
- 1 1/2 tsp Stevia granules/powder
- 1 cup fresh coriander, washed & roughly chopped
- 1 garlic clove
- 4 tbs fresh lime juice (or lemon)
- Pinch salt
- 1 tbs olive oil
- In a saucepan, add cauliflower, cover with water and bring to the boil. Once boiling reduce heat to a simmer, let cook for appox. 15 mins until very soft. Drain well.
- In a mini blender or using a stick blender add the cauliflower, Stevia, garlic, lime and coriander. Blitz until very smooth. Add the oil, a little at a time, blending after each addition until all is used. This emulsifies the cream and makes it smooth and fluffy.
- Let cool completely in the fridge, season with cracked black pepper & enjoy. Great with Mexican food.
- The oil makes it super creamy, just like the "real one".
- Doesn't freeze too well, keep in fridge for up to 5 days.
- If you don't like coriander, replace with parsley.
- The serve size is 1/3 cup for each person
