It’s a comfort food kinda thing…Creamy Cauliflower Cheez Sauce kinda comfort!
For the month of March, my husband and I decided to eat vegan and oil free. I did this once before, last year, – the oil free thing, and this time we wanted to try doing it together.
Spring always seems like the perfect time for changes and setting new goals. “Out with the old and in with the new” – I’m glad it’s such an inspiring time.
I guess it has something to do with seeing new life spring forth after the winter months that’s so encouraging. Right now, everything is so green here in Northern California after all the rain and trees are blooming and flowers are popping up – I just love it!
Oil Free Eating Takes a Little Planning
Have you ever eaten oil free for any amount of time? I find it somewhat challenging but this time around, I’m making food for us faithfully so we aren’t wondering what we’re gonna eat.
Wondering what to have for a meal when I’m trying to stick to a certain way of eating is really a drag. It’s so easy then to just give up and eat something you really don’t want to eat. You have to have a plan. At least I do!
This recipe for the Creamy Cauliflower Cheez Sauce is actually pretty tasty. Having good sauces is one of the keys when eating oil-free I think.
It’s a great sauce for on baked potatoes, noodles, like a creamy Alfredo sauce kinda thing, it’s yummy on rice and I’ve even had it on my savory oatmeal in the morning – there’s no end to what you can put this sauce on! Well… maybe there is an end, but you get my point. 😉
- 5 - 6 cups cauliflower florets
- water to cook cauliflower in
- 1/2 cup vegetable broth, heated
- 1/2 cup plain unsweetened soy milk or plant milk of your choice
- 2 Tbsp Dijon mustard
- 6 large cloves garlic, chopped small
- 1/2 lemon, juiced
- 1 tsp salt, or more to taste
- 1/4 - 1/2 tsp black pepper, or to taste
- 1 tsp miso, I used light yellow
- 2 - 3 Tbsp nutritional yeast
Cook the cauliflower florets in water until tender
While the cauliflower is cooking, dry saute the garlic on medium high heat, stirring frequently until lightly browned - don't burn
Carefully remove the hot cauliflower from its cooking water with a slotted spoon or spider and transfer it to the blender
Add the garlic, the heated broth and the rest of the ingredients to the blender
Blend until smooth and creamy
Use right away or pour it into a bowl or container to cool and then refrigerate
The sauce keeps for about 5 days in the refrigerator
Inspired by: Pinch of Yum
I hope you’ll give this sauce a try – especially if you’re trying to eat oil-free for a time.
Have a good one