This super versatile plant-based cream sauce is great for everything from alfredo to the base for so many other amazing cream-based dishes.
Recipe by Chad Sarno
- 1 medium head of cauliflower, pulled apart into large florets
- ½ cup cashews, soaked and rinsed (optional)
- 5 garlic cloves, peeled
- 1 bay leaf
- Water to cover
- 1 — 1 1/2 cups unsweetened soy milk or other variety of unsweetened plant-based milk
- 1 teaspoon onion granulated
- ½ teaspoon smoked paprika
- ½ teaspoon salt, Kosher (optional)
- ½ — 1 teaspoon black pepper
How To Prepare
- Place the first 3 ingredients into a small saucepan and add water to cover. Bring to a boil on a med-high heat for about 8 minutes until the cauliflower is soft and can be broken apart with a fork. Most of the water will also be evaporated at this point.
- Remove the saucepan from the stove top and let cool. Remove the bay leaf.
- Add the cooked cauliflower and garlic to a high speed blender, add seasonings and 1 cup of plant-based milk and blend on low moving to high speed for roughly 2 minutes until silky smooth. Add extra plant milk for a thinner sauce and less for thicker consistency.
- Remember that the sauce will thicken once cooled or if heated. You can always add more liquid — you cannot take it away.
- Add more or less salt or pepper to taste.
- Use as a delicious and light pasta sauce, or in most recipes that would use a cream.
- The cashews will make the sauce creamier — be sure to soak them for at least a few hours for the best results.
- For a more elegant and indulgent version of the sauce, add a splash of white wine, fresh thyme and parsley.
- Add a pinch of nutmeg, clove and sautéed onion for more bechamel type sauce.
- Add ½ cup (15 g) nutritional yeast and 1 tablespoon of white miso for more cheesy white sauce.