I love finding plant-based alternatives to kid’s favorites, especially because they usually entail using vegetables in interesting ways, taking the nutritional value up by a long shot! This sauce is made with cauliflower, which is so versatile and has really become one of my favorite ingredients to cook with. People are always surprised when I tell them that cauliflower is high in all kinds of vitamins and minerals, looking at that pale, tasteless lump you might not think it! But I like to look at it as a blank canvas rather than a “lump,” and that’s why this recipe is so perfect. It acts as the thick and creamy base of a sauce that gets its flavor from other simple ingredients. You can play with the recipe and tailor it your uses – for example, if you want to make nacho cheese you can add diced jalapenos. It’s a mild, cheesy recipe that has lots of potential for innovation.
When I made this for the video, we used it as a dip with heirloom carrots, and then used the rest to make mac ‘n cheeze for lunch!
Here’s my recipe:
Prep Time 10 minutes. Cook time: 0 minutes. Yields: about 3 1/2 cups.
1 C Cauliflower
1.5 C soaked sunflower seeds (5 hours or overnight)
¾ C light coconut milk
1 Tbsp yellow Mustard
¼ C nutritional yeast
Dash of garlic powder
Dash of onion powder
½ tsp salt
- Steam cauliflower on stove in 1/2 inch of water for about 6 minutes, or until completely soft.
- Add cauliflower, coconut milk, sunflower seeds, mustard, yeast, garlic, onion, and salt to a blender. Blend until smooth.
- Serve immediately with cooked macaroni, or chill and serve with vegetables as a dip.