Vegan Cauliflower Alfredo Sauce

1 teaspoon olive oil

½ cup chopped yellow onion

3 cloves garlic, crushed

3 cups (12 ounces) chopped cauliflower

1 cup vegetable stock or water

1-2 tablespoons nutritional yeast

2 teaspoons fresh lemon juice

1-2 teaspoons sea salt

½ teaspoon tamari

Optional: 1 tablespoon vegan butter

Heat the oil in a pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.

Transfer everything in the pot to a blender (a high-powered blender will make the smoothest sauce, but any blender will work) and blend on high until smooth.

Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and salt, if you’d like. If you are using the optional butter add it now and blend once more. Toss with cooked pasta or use in a recipe that calls for alfredo sauce. Store in an airtight container in the fridge for up to 3 days.

GF V veg DF

Yield: 2 servings