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.

Cauli Cheese Sauce

 

Author:

Karly Blair

Yield: 2½ cups

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Ingredients

• 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

Instructions

1. 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.
2. Add all of the ingredients into a high powered blender.
3. Blend ingredients together until smooth.
4. If it is too thick for your needs, add more wMilk of choice.
5. 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.

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