Raw Purple Mash (Raw, Vegan, Gluten-free, Grain-free, Oil-free)

Inspiration

Maya Cafe is one of my recent favorite vegan eatery in Hong Kong. One of their signature dish is a RAW VEGAN portobello burger layered with truffle cashew cheese (vegan of course). She marinated the mushrooms and then dehydrated them for 9-12 hours until perfection. Resulting in the mushrooms being filled with flavors, yet not soggy at all. I brought some friends there the other day and they are all amazed by how flavorful and scrumptious this raw vegan burger is. Despite its seemingly small size of the burger, you will be very satisfied without feeling hungry after have a whole raw burger. One thing I need to mention is the raw mash serve on the side of the burger. It’s my first time coming across something called “raw mash”. It does not look appealing at first sight. However, once you had your first bite, you can’t stop craving for more. I can personally eat a whole tub of it in one go 💜

Special Thanks

The owner Tina is not hiding anything, she wrote every single ingredients next to the description of the dish. The raw mash is in fact made with cauliflower, cashew cream and rosemary. I may not be able to go there everyday, but the ingredients sound simple, so I decided to make my own at home. Tina made hers with the ordinary white cauliflower. But it isn’t too photogenic (the most important thing for bloggers right?) and appealing, so I bought a purple cauliflower in the local wet market and replaced cashews with brazil nuts. And OMG it was just so amazing! It not only looks super pretty, it is also so creamy and delicious. I spread a thick layer of this on some gluten-free vegan brown rice bread and top it with some perfectly ripe avocado. I would personally call this the Ultimate Avocado Toast! This combination can in no way be defeated!

Ingredients:

2 lbs Purple Cauliflower (you can also use the white ones if you don’t have any)
1/2 cup Brazil nuts
Handful of fresh rosemary
1/2 tsp himalayan sea salt
1 clove garlic
2 Tbsp water