cauliflower, garlic, almond milk, vegt stock, turmeric, veganaise,
Incredients:
Head of cauliflower
3 cloves of garlic
1 cup almond milk
2-4 cups veg stock
1 teaspoon turmeric
1/4 cup veganaise or creme fraiche
Steam cauliflower and garlic in slow cooker for 10 minutes.
Add to blender with all other ingredients and blend for 1-2 minutes. Longer to heat, or remove and heat on the stove.
Add vegetable stock in stages to gauge the liquidity desired.