Cauliflower is the base for this amazingly wonderful, smooth and cheesy sauce. I know, it’s just what you’ve been looking for. Its a great transition recipe to help you cut back on dairy and a fabulous way to add in more veggies without even knowing it.
This cheese sauce makes a great mac and cheese dish, nachos, a topping for steamed veggies, omelettes and anything you would normally put cheese on.
I used whole grain quinoa and corn pasta for the mac and cheese dish pictured above. We actually prefer the whole grain brown rice pasta but I couldn’t easily find it in the macaroni noodle shape.
I also have a non-dairy Vegan and Raw version you might enjoy as well whenever you’re ready.

- 2 cups cauliflower, chopped and steamed
- ¼ large orange bell pepper (for color and flavor)
- ½ cup raw milk or nut milk of choice (I use fresh coconut milk, from the freezer section at the Asian store)
- ¼– ½ cup raw cheese, sharp
- 1 Tbsp nutritional yeast (optional but this makes it taste extra yummy and cheesy)
- ½ tsp sea salt or to taste
- pepper to taste
- Chop the cauliflower in about ½" pieces and add to a pot with a vegetable steamer. Add water to the pot but not enough for it to come over the vegetable steamer. Cook on high heat for 6 or 7 minutes until the cauliflower is soft enough to blend.
- Add all of the ingredients into a high powered blender.
- Blend ingredients together until smooth.
- If it is too thick for your needs, add more wMilk of choice.
- If needed, heat up in a saucepan to melt the cheese. It should be warm from the steamed cauliflower so you can simply pour over steamed vegetables or hot Gluten-Free pasta, chips etc.
Photo Credit: Sam of PhotographicSam
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