From Passover By Design

2 ½ pounds fresh cauliflower florets, chopped
5 cloves fresh garlic, sliced
1 2/3 cups chicken stock
2 ½ teaspoons kosher salt
8 tablespoons nondairy creamer
5 teaspoons margarine
Freshly-ground black pepper


Though this recipe is written for cauliflower, it can be prepared with carrots as well. Just use 8 peeled and sliced carrots and let simmer longer.

In a large pot, place cauliflower, garlic, chicken stock, and salt. Bring to a boil. Cover, reduce to medium heat. Simmer about 10 minutes or until cauliflower is very tender. Transfer pot contents to bowl of food processor fitted with metal blade. Add nondairy creamer and margarine. Process until smooth. Season with black pepper.