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Cauliflower "Cheese" Sauce

dairy-free easy Cauliflower Cheese Sauce

This cauliflower "cheese" sauce is an easy vegan veg-filled recipe, perfect as a dip or cheesy pasta sauce.

Ingredients

  • 140 gr red potatoes (roughly 2 small potatoes), chopped into 1" cubes
  • 320 gr frozen cauliflower florets (roughly 3 cups)*
  • 34 cup nutritional yeast (I use unfortified)
  • 12 cup almond milk**
  • 1 12 tsp salt
  • 1 tsp dijon mustard
  • 12 tsp garlic granules

Instructions

  1. 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).
  2. Add all remaining ingredients to a power blender, then add the cooled steamed veg. Blend everything into a smooth consistency.
  3. 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.

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