This cauliflower "cheese" sauce is an easy vegan veg-filled recipe, perfect as a dip or cheesy pasta sauce.
I got a reader request recently for a cheese made from cauliflower (after having posted this potato-based cheese sauce & this herbed cashew cheese recipe), and I couldn't resist adding this one to the collection.
And you know what? It quickly became my personal favorite vegan cheese sauce! It's got a few things going for it that are hard to beat:
- It's so easy and quick to throw together (once you have the veg part steamed, you just blend everything for a few seconds -- and it's done!).
- It's very "light" in the sense that it's mostly made of cauliflower, is oil-free, and not heavily reliant on nuts. Yet it's still thick and creamy and feels like it has "substance", if that makes sense (i.e. it's not airy or runny).
- It's very versatile -- I use it for pretty much most of my "cheesy" needs now.
- It's very tasty! -- perhaps the most important part :)
It works great as a dip for chips or veg, or as a cheeze drizzle for stuff like nachos. Works great for mac and cheese too -- in fact it's my go-to for that now (with a sprinkle of cajun spice and freshly cracked black pepper...).
Would love to hear what you use this sauce in! Do share in the comments if you give it a try.
Cauliflower "Cheese" Sauce
This cauliflower "cheese" sauce is an easy vegan veg-filled recipe, perfect as a dip or cheesy pasta sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2.5 cups
- Category: Savory, Cheese
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 140 gr red potatoes (roughly 2 small potatoes), chopped into 1" cubes
- 320 gr frozen cauliflower florets (roughly 3 cups)*
- 3⁄4 cup nutritional yeast (I use unfortified)
- 1⁄2 cup almond milk**
- 1 1⁄2 teaspoon salt
- 1 tsp dijon mustard
- 1⁄2 teaspoon garlic granules
Instructions
- Steam chopped potatoes and frozen cauliflower until fork tender. Set aside to cool off for about 10 minutes (as you don't want to put hot veg in a blender).
- Add all remaining ingredients to a power blender, then add the cooled steamed veg. Blend everything into a smooth consistency.
- Transfer to a glass jar and use straight away or store in the fridge for later use.***
Notes
*Fresh cauliflower florets are fine too.
**You can use another plain non-dairy milk if you prefer to keep this recipe nut-free. I usually use almond milk since it's a bit lighter and more mild-tasting (i.e. if you use coconut milk here, for example, it will impart a bit of a coconut flavor to the sauce).
***It will keep fresh for about 4 days. If you want to store it for later use, you might want to freeze a portion. If separation occurs, stir together to reincorporate.
Leave a Reply