Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Cauli Cheese Sauce
Omni-Wholetarian RecipeVege-Wholetarian RecipeGluten-Free Recipe
A delicious way to drastically reduce the cheese without losing the flavor

Cauliflower Cheese Sauce

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
Yield: 2½ cups
  • 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
  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.

Photo Credit: Sam of PhotographicSam

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