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Mixed Vegetables with Creamy Cheddar Sauce

By Ritamarie Loscalzo



  • 1 cup cauliflower
  • 1 cup greens – your choice
  • 1 cup shredded cabbage
  • 1 daikon radish, shredded
  • 1 large bell pepper
  • 1/2 cup Brazil nuts soaked 3 – 4 hours (or unsoaked if you forget to soak)
  • 2 – 3 tablespoons of lemon or juice
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Celtic, Himalayan, or pink sea salt


  • Cut cauliflower and greens into bite-sized pieces and steam with shredded cabbage and daikon for 5 – 10 minutes to desired degree of tenderness.


  • Blend all remaining ingredients until smooth and creamy. Thin to desired consistency with water if need be.
  • Cut the bell pepper into small chunks and place in blender.
  • Blend on high speed until the pepper has been liquefied.
  • Place nuts in blender with the pepper and blend until creamy.
  • Add lemon juice, salt and seasonings to taste.
  • Add a bit of cayenne and garlic for extra zip (optional).
  • Pour sauce over vegetables and serve warm.


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