Have you ventured into the world of cauliflower sauces yet? If you are late to the party (like me), now is the time to join. Hey, arriving fashionably late is my kinda thing anyways. So what's the big deal about this sauce? One pot (well two if you count a blender as a pot, and I don't). Oil free. 7 ingredients. Just 20 minutes to make. Only 52 calories for ½ cup! Well hello sauce, did you notice my fashionably late self? Why yes, I would like to have a bowl of pasta with you. I'm flattered, thank you for asking.
Uh... ok. Moving on.
There have been so many recipes for cauliflower sauces floating around the internet. From Pinch of Yum, to Foodie With Family, to Leelalicious, to Fat Free Vegan Kitchen, and there are so many more! (See what I mean about being late). So to make my own version, I just started adding things to the pot until my kitchen was overflowing with delicious aromas, and I was drinking this sauce straight from the pan. Dreamy, creamy, saucy yumminess.
The result is a velvety, luscious, sauce that is just begging to be licked off the spoon. In fact, my sister even thought the sauce was too rich! Muhahaha, sneaky, sneaky cauliflower.
The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, agh, I am already getting hungry and I just finished my breakfast smoothie.
To make this recipe, just remove and discard the green leaves from the cauliflower, then hack it apart into even-ish sized pieces. It doesn't have to be pretty, it's going to be blended up anyways.
Add the cauliflower to a pot, along with three peeled cloves of garlic, the non-dairy milk and vegetable broth. Bring to a simmer and cook for about 10 minutes until the cauliflower is very soft and easily falls apart when pierced with a fork.
Once cooked, blend the cauliflower mixture with the seasonings, until smooth and creamy! That's it. Done. Finito.
Quick & Easy Cauliflower Cream Sauce
Ingredients
- 1 head of cauliflower, roughly chopped
- 2 cups vegetable broth
- 2 cups plant-based milk, (such as soy or almond)
- 3 cloves garlic,, peeled
- ¼ cup nutritional yeast
- 2 teaspoons white miso paste
- ½ teaspoon salt, (or to taste)
Instructions
- Add the cauliflower, vegetable broth, non-dairy milk, and garlic to a big pot, and bring to a simmer. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Now blend up the cauliflower mixture. You can use an emersion blender and blend everything together directly in the pot, or you can use a standing blender and blend the cauliflower and cooking liquid in batches, being careful not to fill the blender too high so the hot liquid doesn't explode out the top. Add the nutritional yeast, white miso paste, and salt and blend to combine.
- If you find your sauce is too thin, return the sauce to the pan and cook it down a bit more stirring often so it doesn't burn. If it is too thick, add a bit more vegetable broth or water.
- The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, you name it!
Nutrition
Featured Ingredient: Cauliflower.
Bon Appetegan!
Sam
Laura says
Hi Sam, you can erase this comment if you like. Emersion means to exit and immersion means to enter. i think you meant to write immersion. Sincerely, Laura
Nancy A says
I’m so excited to find this recipe! I didn’t have a head of cauliflower but found that two lbs of riced cauliflower equaled about 1 head. I added another 1/4 cup nutritional yeast and 1 more garlic clove and a tablespoon of dried onion flakes. I did need to cook it a little after blending it all up in my high speed blender. I found the flavors melded together after I refrigerated it overnight. It has a lovely mild garlic flavor with some Unami notes. I’ve added some of it to two lbs of frozen green beans as a replacement for cream of mushroom soup (allergic to mushrooms and don’t like using canned creamed soup anyways) which I will top with GF French fried onions for my version of green bean casserole. I’m amazed at how much sauce it made! Thank you for developing the recipe!
Suzanna Stein says
First, I want to say that I LOVE all of your recipes. Thank you so much.
I'm not sure what happened with this sauce, but it came out bland. I followed the instructions carefully. Is there something I could do to make it more flavorful?
Nili says
Fantastic sauce. Used it to go with a vegetable Wellington. Can this sauce be frozen?
Electra says
I bought original soy (six grams can sugar) instead of unsweetened. By mistake! Which one do you use and will it ruin recipe if I use the original?
Stephanie says
Hello! Can't wait to make this oil-free cauliflower sauce!! Question: how long will the sauce last in the refrigerator or freezer?
Thank you!
jf says
All three kids enjoyed this with me tonight. That is no small feat!
Julie Ann Gardner says
I had half a cauliflower knocking around (like you do) and made this sauce. It was an ideal topping for a moussaka recipe and one I will certainly make again and experiment with.
Lyn says
Love love love this sauce!! A++++. I found it when I was searching my favorite food blogs, (yours being the top of my list) because I had some cauliflower from a produce basket and didn’t want to make the same old cauliflower. When I found this I knew I would use it over and over because I am basically a sauce fanatic!! I tend to use a bit less veg broth and a tad more nutritional yeast because I like it thick and cheesy.
The best ever!
Celeste says
I just made this for the broccoli pasta. Worked out well for me because I had cauliflower and broccoli that I needed to use. I started mixing it the pot with an immersion blender and just realized I wouldn’t get it blended enough. I ended up blending it the blender and using the immersion blender to mix the miso and nutritional yeast. My friend who isn’t vegan but who doesn’t like white sauce really liked it too.