Creamy Vegan Cauliflower Sauce

INGREDIENTS:

This recipe makes 3 Cups

  • 2 tbsp vegan butter
  • 1 shallot diced
  • 8 cloves garlic diced
  • 2 heads cauliflower cut in florets
  • 3 cups water
  • 3 cups vegan chicken broth* or veggie broth
  • 1/2 cup non-dairy milk unsweetened
  • salt & pepper to taste

METHOD:

  • Melt butter in a pan over medium heat. Add shallot and garlic to the pan and sauté until shallot is tender – approximately 3-5 minutes. Remove from the heat and set aside.
  • Add water and broth to a large pot. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender. Transfer cauliflower to a blender with a slotted spoon – be sure to reserve the cooking liquid.
  • Add garlic/shallot mixture, non-dairy milk and 3/4 cup of the cooking liquid to the blender. Blend on high until smooth – working in batches if needed.
  • Pour sauce into a skillet and season with salt & pepper. If the sauce is too thick, add additional cooking liquid. 
  • Serve over pasta