Ingredients:

  • scant 2 cups raw cauliflower florets (160g)
  • 2/3 cup chopped carrot
  • 1 cup unsweetened milk of choice or nondairy creamer
  • 2 tbsp oil or buttery spread
  • 3/4 tsp onion powder
  • 1/2 tsp to 1 tsp salt, to suit desired taste (I like 1 tsp)
  • 1/4 cup cheese-style shreds, or nutritional yeast

Instructions:

  1. *This sauce can go on anything you wish! If you want to make macaroni and cheese, it will cover about 5 servings of pasta (uncooked 10 oz total pasta).
  2. Bring first six ingredients to a boil in a medium pot. Cover and lower to a simmer 25 minutes or until the vegetables are fall-apart tender. Stir in the yeast or cheesy shreds until melted. Pulverize completely, using an immersion or regular blender. Add a little more milk of choice for a thinner sauce. I can’t vouch for the taste if you omit the oil or buttery spread, as I’ve not tried that omission.
  3. View Nutrition Facts

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