I want you to meet your new secret weapon.
That’s right, whenever you thinking of “nutritfying” a SAD (Standard American Diet) recipe that requires butter, cream, or cheese this Classic Cauliflower Cashew Cream Sauce is going to be your stone-cold-killer-creaminess assassin.
It has all the flavor and creamy texture of a conventional Alfredo sauce but uses whole food plant based ingredients instead of those notorious health-derailers.
Are you ready to make over all the creamy recipes?
Let’s do this!
6 Ingredients for the Win!
Nothing makes me happier than when simplicity and flavor collide in a recipe.
And that’s what we have here friends thanks to:
- plant milk
- nutritional yeast
- liquid aminos
That Time I Tried Dr. Fuhrman’s Nutritional Yeast
After attending the Culinary Getaway last May, I came home and ordered a bunch of Dr. Fuhrman products to try out for myself–since so many of our meals had been prepared using them.
There were some big-time winners and some definite losers in the bunch (and one day I promise to share my thoughts on all of them).
This unfortified nutritional yeast was one of the definite winners:
It’s hard to find an unfortified nutritional yeast at Sprouts or Whole Foods–wait, scratch that: it’s impossible because they just don’t carry it. That means ordering online and that means planning ahead. To be honest, most of the time I just get lazy about it and grab a package of fortified nutritional yeast from Trader Joes.
But if you’re wondering about Dr. Fuhrman’s Unfortified Nutritional Yeast–it’s a winner!
I love that his unfortified yeast is white which makes this Classic Cauliflower Cashew Cream Sauce that much brighter and beautiful! It also has a clean and light taste compared to fortified yeast.
If You Can Boil You Can Make This Sauce
After almost 6 years of blogging about living nutritarian I’m still so surprised when I get messages from readers asking how they can follow the lifestyle without having to cook.
Guys, it’s possible, but it’s no way to live.
Sauces and dressings mean EVERYTHING on this plan. You could microwave a bag of broccoli and be “on plan” or you could do the exact same thing and pour this luscious Classic Cauliflower Cashew Cream Sauce on top and be eating on plan like a queen!
So, if you’re firmly in the I-don’t-want-to-have-to-cook-anything camp I challenge you to boil up some veggies and make this sauce. Seriously, anyone can boil amiright?
If You Can Blend You Can Make This Sauce!
Since we’re on the subject of seriously simple things to do…
After the boiling comes the blending and then this sauce is ready to coat ALL THE THINGS!
Guys, I don’t have a lot of kitchen equipment that I use for my recipes.
It literally boils down to: my trusty serrated knife, some cutting boards, the usual pots and pans and my Vitamix.
If my hubby didn’t buy me this blender back in 2012 Hello Nutritarian would not exist. So, you can imagine that blender recipes are near and dear to my heart!
No matter what kind of blender you use you just need enough power to grind up the raw cashews–which can be made easier if you need it to be, by adding the cashews in to the hot water for a few minutes before you strain everything out of the pot.
How to Use This Sauce
- drizzled over lightly-steamed green veggies (broccoli, Brussels Sprouts, asparagus, kale)
- mixed in with your favorite bean pasta served with a giant rainbow salad
- use to make my highly-rated Nutritarian Mashed Potatoes
- amp up the flavor and use this as a base for my Creamy Nutritarian Mushroom Gravy
The fact is you’re going to find so many ways to love on this sauce and I can’t wait to share even more recipes with you in 2019 that use this Classic Cauliflower Cashew Cream Sauce as a main component!
Classic Cauliflower Cashew Cream Sauce
An extra-creamy savory sauce that works as a classic Alfredo or can be used as a cream substitute for other recipes. Oil-free, low-sodium, vegan and using simple whole foods, you’ll find a million ways to love on this sauce!
- 1 head cauliflower, medium
- 1/2 yellow onion, medium
- 1 cup unsweetened almond milk (or sub with prefered unsweetened plant milk)
- 3/4 cup raw cashews
- 1/2 cup nutritional yeast
- 2 tbsp liquid aminos (or sub with coconut aminos for soy-free)
Chop the cauliflower into florets, discarding the leaves and center stalk. Large-dice the 1/2 onion into 1 inch pieces.
Place the chopped cauliflower and onion into a large pot and cover with water. Bring to a boil on your stove top and cook until just fork-tender. I like to cover the pot with a lid in the beginning to bring the water to a boil quicker.
When cauliflower and onion is finished cooking, drain and let cool for 3 to 5 minutes. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos. If you don't have a hot setting on your blender wait until the veggies have completely cooled before blending.
Blend on high for about 60 seconds or until the sauce is smooth and creamy.
Stores for up to 9 days in a glass Mason jar in the fridge.
Optional flavor enhancer: Add 1/4 tsp. fresh ground nutmeg for a richer flavor.
I can’t wait to hear what you think of this Classic Cauliflower Cashew Cream Sauce recipe! Please leave a rating and comment below!