Cauliflower Cashew Alfredo Sauce
Makes about 2.5 cups
6 cloves garlic (for even tastier sauce, coat with the oil and wrap in foil and bake at 375 until browned, 15-20 minutes)
½ tablespoon olive oil
⅓ cup raw cashews
2 cups cauliflower florets
1¾ cups miso broth, chicken or vegetable stock, or water
¼-⅓ cup nutritional yeast
2 tablespoons Braggs liquid aminos
squirt of lemon juice
salt and pepper to taste
Add cashews, cauliflower, and liquid of choice to a medium saucepan. Bring to a boil, then add nutritional yeast, Braggs, lemon juice, pepper, and salt. Simmer for 20 minutes or until cauliflower is tender but not mushy.
Add the garlic and all ingredients from the saucepan to your blender and puree at high speed until smooth. If you want it thinner, you can always add a little water, 2 tablespoons at a time.