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 tsp salt
- 1 tsp dijon mustard
- 1⁄2 tsp 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.
Find it online: https://www.unconventionalbaker.com/cauliflower-cheese-sauce/
