I’ve made no secret of the fact that I am cauliflower-obsessed. This ivory crucifer is without a doubt my favorite veggie, and I eat it every chance I get, especially when it’s cold out. Normally, I’m completely satisfied by the simple preparation of roasting it with my favorite spice blend, but occasionally, I get the urge to jazz it up a little. Enter: the mother of all raw vegan cheese sauces.
Come. To. Mama.
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Oil-Free, Sugar-Free
Nut-Free Variation, Soy-Free Variation, Low-Calorie
- 1 batch roasted cauliflower (prepared with or without the curry powder)
- ¼ cup water or unsweetened nondairy milk
- 1 yellow (or orange, or red) bell pepper, stemmed, seeded, and chopped
- 1/3 cup macadamia nuts (or cashews), soaked for 2 to 4 hours and drained
- 4 teaspoons Bragg liquid aminos (or soy sauce, tamari, or coconut aminos)
- 2 teaspoons fresh lemon juice
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon ground cumin
- 1 small clove garlic, peeled
- 1¼ cups nutritional yeast
- Prepare the cauliflower as directed in this recipe. While it roasts, prepare the cheese sauce.
- Combine the water or milk, chopped bell pepper, soaked and drained nuts, Braggs/soy sauce/tamari, lemon juice, mustard, cumin, and garlic in a high-speed blender and blend until smooth.
- Add the nutritional yeast and blend again until completely smooth.
- When the cauliflower is done roasting, remove it from the oven and divide it into 3 servings. Pour or drizzle a scant 1/3 cup of the cheese sauce over each serving of hot cauliflower and serve immediately.
- Transfer the remaining cheese sauce to an airtight container and refrigerate for up to 4 days. You can use it for a second batch of cauliflower later on, or for any other purpose you dream up!
Nut-Free Variation: Replace the macadamia nuts with sunflower seeds, soaked for the same amount of time.
Soy-Free Variation: Replace the Braggs/soy sauce/tamari with coconut aminos.
This stuff is so flippin’ delicious, you will hardly believe it’s real, let alone dairy-free. And just look at all that protein!
Since you’ll only use half the batch of sauce on one head of roasted cauliflower, it’s up to you how you use up the remaining sauce. I’ve tossed it with cooked whole-grain noodles, dipped crusty bread in it, dolloped it over steamed broccoli, and perhaps even secretly eaten a little spoonful all by itself here and there. I won’t blame you if you find yourself doing the same.
P.S. Just one month until the release of Practically Raw Desserts! Have you preordered yet? It’s very possible Amazon will ship out preordered copies before the official release date of April 15th!