Cauliflower Cheesy Sauce

1 head (lb.) cauliflower, trimmed and chopped
1 cup or 1 large potato, any variety, peeled and chopped
1/2 cup unsweetened nut milk
1/2 cup nutritional yeast
2 small cloves garlic
2 tsp white wine vinegar
1 tsp white miso paste of choice
1 tsp yellow mustard
1/2 tsp dried marjoram
1/4 tsp turmeric
Salt and Pepper to taste

In a large saucepan cover the cauliflower and potato with water.
Cook until well-done and easily pierced with a fork (approx. 25 minutes). Drain, (saving the drained cooking water) and transfer the cauliflower and potato to a blender.  Add milk and blend well. Add remaining seasonings. If too thick, thin with small amounts of cooking water to reach desired consistency. Adjust/salt to taste. Sauce will be thicker as it cools.

March Healthy Facts Cheesy Sauce

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