Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 1 cup unsweetened almond milk (or any other plant-based milk)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped (for garnish)
- Vegan Parmesan cheese (optional, for garnish)
Instructions:
- Cook the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain and set aside.
- Prepare the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Blend the Sauce: In a high-speed blender, combine the cooked cauliflower, sautéed garlic, almond milk, nutritional yeast, lemon juice, onion powder, salt, pepper, and nutmeg. Blend until the sauce is smooth and creamy. If the sauce is too thick, add more almond milk until you reach the desired consistency.
- Heat the Sauce: Pour the blended sauce back into the skillet and heat over medium-low heat, stirring occasionally until warmed through. Adjust seasoning as needed.
- Serve: Toss the sauce with cooked pasta of your choice. Garnish with fresh parsley and vegan Parmesan cheese if desired.
Tips:
- For a richer flavor, you can add a tablespoon of vegan butter while heating the sauce in the skillet.
- This sauce also works great as a creamy base for casseroles or as a topping for vegetables.
