Nut Free Vegan Cheese Sauce with Cauliflower
This is the best nut free vegan cheese sauce! It's so thick and creamy and surprisingly easy to make.
Servings: 16 servings
Calories: 107kcal
Equipment
Ingredients
- 1 head cauliflower, chopped into florets (approximately 500 grams)
- 4 medium carrots, peeled and cut into pieces (approximately 2 cups chopped carrots)
- 2 cups full fat coconut milk
- 1/2 cup nutritional yeast
- 1/4 cup avocado oil
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt (more or less to taste)
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder (more or less to taste)
Instructions
- Wash and cut the carrots and cauliflower and then cut them into pieces.
- Steam the cauliflower and carrots for approximately 10 minutes (until tender).
- Transfer the vegetables to a blender and add the remaining ingredients.
- Blend everything well until you have a smooth sauce.
- Serve and enjoy!
Notes
- I like this sauce to be pretty thick. If you want it to be a bit thinner feel free to add a bit more water or avocado oil.
- Store any leftovers in an airtight container in the fridge for up to 7 days.
- Feel free to make a double or triple batch and freeze some for later.
Nutrition
Calories: 107kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 171mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2548IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg