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.
Equipment
- Blender
Ingredients
- ½ head cauliflower roughly chopped
- 1 large onion finely diced
- 1 clove garlic minced
- 3 tbsp nutritional yeast
- ¾ cup cashews
- 1 tbsp miso paste optional
- 1 tbsp coconut aminos or tamari
- 2 tsp apple cider vinegar
- ½ cup nutritional yeast optional, makes it extra cheesy!
- 2 tbsp olive oil
- ½ tsp turmeric
- Salt & pepper to taste
Instructions
- 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!
Tried this recipe?Let us know how it was!
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts.
Share This Recipe
About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
Hi Kate,
Can you please suggest a substitute for the cashews in your Cheezy Mac and cheese sauce (which sounds delicious).
Thanks alot
Hi Jenny,
Great question!
If it’s only cashews that are the issue you can soak another mild flavoured nut such as macadamia or brazil and blend those up in the sauce.
If all nuts are an issue try substituting 1/2 the quantity of cashews for sunflower seeds. This will result in a thinner sauce, but I think a full substitution would be too bitter.
To go completely nut & seed free steam a carrot and two medium floury potatoes to blend into the sauce to give it more body.
I hope from that you can find an option that works for you!
All the best, Kate