One of my favourite winter comfort foods as a young'n was cauliflower with cheese sauce. These days the cheese is less present in my meals. I prefer a nutrition dense, lower saturated fat, plant based option - the belly is happier this way. And I don't want to miss out on the comfort food deliciousness.
Here’s a plant-based recipe to give you creamy cheesy deliciousness of a cheese sauce, without the diary, and full of goodness!
Use this a replacement to cheese sauce, serve as a hot or cold dip or, I dollop on my pizza to replace the mozzarella.
Cauliflower 'Cheesy' Sauce
400g steamed cauliflower
½ teaspoon garlic salt (depends on the strength, I find this can vary. Start conservatively, you can always add a little more. In this batch I added another 1/8 teaspoon)
¾ cup raw cashews – soaked overnight (preferrable) or, soak in hot water for 20 minutes
2 tablespoons Nutritional Yeast
1 tablespoon Lemon Juice
Taste test and use your intuition with the flavours. If you prefer a little more tang, add another 1 or 2 teaspoons of lemon juice…
If the sauce needs to be thinned out, add a little plant mylk. Start with 2 tablespoons
Strain the soaked cashews
Place all ingredients into your preferred food processor/blender. Blitz on high for 1 minute
Scrape the sides, blitz again. I did this a few times until I achieved the smooth texture.
Serve and enjoy. I store in an airtight container in the fridge, using clean utensils to serve. If I don’t eat it all immediately, I use this for up to a week.