This veggie-loaded sauce is perfect for potato bakes, mac & cheese, veggie or pasta bakes! This sauce freezes well, so you can make a big batch and pop half in the freezer to defrost for an easy meal any day!
Pair it with a nutrient dense pasta like our rice & quinoa penne.
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Heat oil in a large saucepan. Add onion & garlic and saute for a few minutes until softened.
Add in cauliflower and cook for a few minutes longer, stirring.
Add cashews and ¾ cup of water. Simmer covered until cauliflower is soft. This is a great recipe for people terrible at watching pots because overcooking isn’t too much of an issue here.
Add in nutritional yeast, miso, tamari, vinegar and turmeric and additional stock or water if your mix is too thick.
Using an immersion blender or blender jug blend until smooth. You may need to blend in two batches if using a blender jug.
Season to taste and add more water if needed.
Pour over hot pasta or vegetables for an oven bake and enjoy!
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
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