Cheesy Cauliflower Sauce

30 mins and 9 servings! Serving size 1/3 cup.


  • 2 cups water
  • 2 heaping cups small cauliflower florets
  • 1 teaspoon granulated onion powder
  • 2 cloves garlic peeled, or 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 1 tablespoon mellow white miso or soy-free chickpea miso or a little salt
  • 1 tablespoon cornstarch or potato starch
  • 1/2 tablespoon lemon juice
  • pink Himalayan salt to taste


  1. Bring the water to a boil in a medium saucepan. Add the cauliflower, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
  2. Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
  3. Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.

As always, enjoy!

Join the community for even more resources, recipes and discussion with other kickass vegans!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s