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!
Ingredients
- 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)
Instructions
-
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.
Recipe Notes
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.