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A quick and buttery dip to go with salads, in wraps, or just paired with a handful of breadsticks! So creamy and delicious!
Duration17 mins
Cook Time15 mins
Prep Time2 mins
Servings2 people


  • 1 cauliflower (head)
  • 1 cup almond milk
  • 1-2 cloves garlic
  • 2 tbsp plant-based butter
  • salt
  • pepper


  • Cook the cauliflower bouquets in water for 15 mins until soft and tender. Add into a blender and mix with the remaining ingredients.
This recipe was republished with permission from Micadeli.
Find the original recipe here.


Michala AKA Micadeli, lives in Copenhagen, and started her food blog to inspire as many people as possible to eat more easy vegan dishes.