Ingredients:
l head of cauliflower (roughly 4 cups)
2 cups plant based milk
1 cup nutritional yeast
2 tbsp dijon mustard
2 - 3 garlic cloves
1 tsp lemon juice (optional)
1 tsp turmeric or paprika (optional)
salt and pepper to taste (optional)
1 tbsp parsley, finely chopped
Directions:
Add all ingredients to a large frying pan and cook gently over low to medium heat until the cauliflower is tender. Be careful not to boil it, as the milk doesn't like that!
Let it cool a bit then pour all into a blender and blend until smooth.
Keeps well in the fridge for several days. We use the wide mouth mason jars - it fills two. We haven't tried to freeze it, but if you do, make sure to leave a good 1 1/2" to 2" at the top for expansion.
Use over pasta - we cook organic brown rice pasta, being careful not to overcook it. Pour the pasta into a strainer when done, rinse under hot water and drain well, then put it back in the pot and pour over as much sauce as you want. With heat on low, bring back up to desired temp.
This is also excellent over steamed veg, and friend Lena has even used it as a salad dressing.
The thickness of the sauce can always be adjusted by adding more of the milk - it does tend to thicken as it cools. If reheating in a pot, add a little water if necessary.
Enjoy!
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