Creamy without the cream!
Ingredients
1 head of cauliflower
water until covered
1 tsp salt
1/4 cup nutritional yeast
1 tsp garlic powder or 2 minced, sautéed garlic cloves
salt/pepper/pinch of nutmeg (optional)
splash of lemon/apple cider vinegar
Optional: roasted garlic or 1 tbsp miso
Method
Boil quartered cauliflower in pot of water until tender, water until covered. Add all ingredients to blender and blend. Store in an air tight container in the refrigerator for up to 5 days.
Notes
This is a fantastic "base" sauce for so many recipes or anything that you are trying to give creaminess to without all the calorie density. You can also just add blended cauliflower to anything from a broccoli and cheese soup to a creamy tomato sauce or baked pasta, or just in place of any white or béchamel sauce.
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