Classic Cauliflower Cashew Cream Sauce

Name: Classic Cauliflower Cashew Cream Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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))

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Ingredients

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1 head cauliflower, medium1/2 yellow onion, medium1 cup unsweetened almond milk ((or sub with prefered unsweetened plant milk))3/4 cup raw cashews1/2 cup nutritional yeast2 tbsp liquid aminos ((or sub with coconut aminos for soy-free))

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Instructions

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Step 1

Chop the cauliflower into florets, discarding the leaves and center stalk. Large-dice the 1/2 onion into 1 inch pieces.

Step 2

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.

Step 3

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.

Step 4

Blend on high for about 60 seconds or until the sauce is smooth and creamy.