Cauliflower Nacho Cheese Sauce

Ingredients

• 1 medium head cauliflower (Separated into florets and rinsed)
• 1 medium yellow onion (Finely chopped)
• 3 cloves garlic (Finely chopped)
• 1 medium red bell pepper (Chopped)
• 2 tbsp olive oil (For sautéing)
• 1 can great northern beans (Drained; white beans)
• 2 tsp liquid aminos (The source uses Bragg's liquid aminos)
• 1 tbsp sesame seeds
• 0.25 cup nutritional yeast
• 1 tsp ground cumin
• 1 tsp curry powder
• 2 tsp onion powder (The creator emphasizes using the full amount)
• 1 lemon lemon juice (Juice of one lemon)
• 0.75 tsp salt (Add to taste; the creator suggests about 1/2 to 1 teaspoon)
• 0.5 cup pasta water (Optional, if the sauce is too thick; use salted water from cooking the pasta)

Steps

1. 1

   Separate the cauliflower into florets and rinse them. Set up a steamer and steam the florets for about 5 minutes, until fork-tender. Once tender, set the cauliflower aside to cool slightly.

2. 2

   While the cauliflower steams, finely chop the onion and garlic, and chop the red bell pepper.

3. 3

   Return the same pan used for steaming to the stovetop and heat the olive oil over medium heat.

4. 4

   Add the chopped onion and sauté for about 2 minutes, stirring occasionally, until it begins to turn translucent.

5. 5

   Add the chopped garlic and sauté for several minutes more, until the onion is translucent and the garlic is fragrant, about 5 minutes total for the onion and garlic mixture.

6. 6

   Turn off the heat and set the sautéed onion and garlic aside.

7. 7

   Add the cooled steamed cauliflower to a blender.

8. 8

   Add the drained great northern beans, liquid aminos, sesame seeds, nutritional yeast, ground cumin, curry powder, onion powder, lemon juice, and chopped red bell pepper to the blender.

9. 9

   Blend until the mixture is smooth and creamy, stopping to scrape down the sides if necessary.

10. 10

    Add the sautéed onion and garlic mixture to the blender and blend again until fully incorporated and smooth.

11. 11

    Pour the blended sauce into the same pan used for steaming and sautéing.

12. 12

    Heat the sauce over medium heat until it reaches a gentle simmer. If it is too thick, stir in a little pasta water to loosen it; start with a few tablespoons and add more as needed.

13. 13

    Taste the sauce and add salt as needed. The creator suggests approximately 1/2 to 1 teaspoon, depending on the saltiness of the liquid aminos and pasta water.

14. 14

    Continue heating the sauce for about 10 minutes, stirring occasionally, until hot and creamy. Serve over cooked pasta; the sauce makes enough for about 1 pound of pasta or more.

Notes

The creator describes this as a sauce for 4 to 6 servings and reports approximately 13 grams of protein and 13 grams of fiber per serving, though exact nutrition will vary with the bean brand and serving size. Reserve pasta water before draining the pasta if you plan to thin the sauce. The sauce can also be used as a vegan nacho-cheese dip or vegetable sauce.

Nutrition per serving

• sauce
• vegan
• vegetarian
• dairy-free
• high-fiber
• high-protein
• blended
• pasta sauce