Cheesy Cauliflower Truffle Vol-au-Vent
by VEGCHEESECategory
Appetizer
Ingredients
6 vegan vol-au-vent shells
1/2 cauliflower head cut in very small florets
6 tablespoon plant milk
1 teaspoon cornstarch
100g VEGCHEESE Italian Black Truffle
Salt/pepper to taste
1 tablespoon chopped parsley (optional)
Directions
Heat vol-au-vent shells in oven for 15 minutes.
While vol-au-vent shells are cooking, steam 1/2 cauliflower head florets until cooked but not mushy.
In a small saucepan whisk cornstarch with plant milk. Add VEGCHEESE Italian Black Truffle and cook (while continuously whisking) over medium heat until the sauce begins boiling and thickens. Add salt/pepper to your liking.
Add steamed cauliflower florets to truffle cheese sauce.
Once vol-au-vent shells are baked, add cheesy cauliflower truffle mixture at the centre of the pastry.
Reduce oven to 350°F and add place stuffed pastry shells back in oven for 5 minutes.
Add chopped parsley once pastries are removed from the oven.