Cauliflower Cheese Sauce
Cauliflower Cheese Sauce
Ingredients
- 1 head cauliflower, approximately 500 grams
- 1 cup vegetable broth
- 1/2 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder, optional, for color
- 1/8 teaspoon smoked paprika, optional
- 1/8 teaspoon cayenne pepper, optional, for a kick
- 1/4 cup plant-based milk, optional, for consistency
Instructions
- 1
Cut the head of cauliflower into florets.
⏱️ 5 min
- 2
Steam the cauliflower florets until they are fork-tender. This should take about 10-15 minutes.
⏱️ 15 min
- 3
Drain the steamed cauliflower thoroughly.
⏱️ 1 min
- 4
Soak the 1/2 cup of raw cashews in hot water for 10-15 minutes, or in cold water for 30 minutes. This step can be done while the cauliflower is steaming.
⏱️ 15 min
- 5
In a high-speed blender, combine the steamed and drained cauliflower, 1 cup vegetable broth, the soaked 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Optionally, add 1/4 teaspoon turmeric powder for color, 1/8 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper for a kick.
⏱️ 5 min
- 6
Blend all ingredients until the mixture is completely smooth and creamy.
⏱️ 3 min
- 7
If the sauce is too thick, add 1/4 cup of plant-based milk and blend again until the desired consistency is reached.
⏱️ 1 min
- 8
Taste the sauce and adjust seasonings as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cauliflower Cheese Sauce
- 1 head cauliflower, approximately 500 grams
- 1 cup vegetable broth
- 1/2 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder, optional, for color
- 1/8 teaspoon smoked paprika, optional
- 1/8 teaspoon cayenne pepper, optional, for a kick
- 1/4 cup plant-based milk, optional, for consistency
Instructions
- 1
Cut the head of cauliflower into florets.
⏱️ 5 min - 2
Steam the cauliflower florets until they are fork-tender. This should take about 10-15 minutes.
⏱️ 15 min - 3
Drain the steamed cauliflower thoroughly.
⏱️ 1 min - 4
Soak the 1/2 cup of raw cashews in hot water for 10-15 minutes, or in cold water for 30 minutes. This step can be done while the cauliflower is steaming.
⏱️ 15 min - 5
In a high-speed blender, combine the steamed and drained cauliflower, 1 cup vegetable broth, the soaked 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Optionally, add 1/4 teaspoon turmeric powder for color, 1/8 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper for a kick.
⏱️ 5 min - 6
Blend all ingredients until the mixture is completely smooth and creamy.
⏱️ 3 min - 7
If the sauce is too thick, add 1/4 cup of plant-based milk and blend again until the desired consistency is reached.
⏱️ 1 min - 8
Taste the sauce and adjust seasonings as needed.
⏱️ 1 min