Cauliflower Alfredo Sauce

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 3 cloves garlic, finely chopped
• 3 heaping cups 1 1/2-inch cauliflower florets
• 1/2 cup water
• 1/2 teaspoon salt
• 3/4 cup plain unsweetened nondairy milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil or 1 tablespoon fresh basil leaves
• 3 tablespoons nutritional yeast
• dash black pepper
• 2 teaspoons fresh lemon juice
• 3 tablespoons soaked cashews (optional)
• 1 tablespoon unbleached all-purpose flour

Directions

1. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, or until the garlic is fragrant. Add the cauliflower, water, and salt. Cover the skillet and cook for 10 minutes, or until the cauliflower is tender.
2. Cool slightly, partially covered, and transfer the cauliflower mixture (including the water) to a blender. Add the milk, onion powder, thyme, basil, nutritional yeast, pepper, lemon juice, soaked cashews, the remaining 2 tablespoons oil, and flour. Blend to a smooth puree. Taste and adjust the seasonings. Add more milk for thinner sauce, if needed.
3. Refrigerate the sauce for up to 3 days and freeze it for up to 1 month. (The frozen sauce might get chunky.) Thaw the sauce, whisk, and use.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle