- 2 cups raw cauliflower florets
- 2/3 cup chopped carrot
- 1 cup unsweetened milk of choice or nondairy creamer
- 2 tbsp oil or buttery spread
- 3/4 tsp onion powder
- 1/2 tsp to 1 tsp salt (I like 1 tsp)
- 1/4 cup cheese-style shreds or nutritional yeast
*This sauce can go on anything you wish! If you want to make macaroni and cheese, it will cover about 5 servings of pasta (uncooked 10 oz total pasta).Bring first six ingredients to a boil in a medium pot. Cover and lower to a simmer 25 minutes or until the vegetables are fall-apart tender. Stir in the yeast or cheesy shreds until melted. Pulverize completely, using an immersion or regular blender. Add a little more milk of choice for a thinner sauce. I can’t vouch for the taste if you omit the oil or buttery spread, as I’ve not tried that omission.View Nutrition Facts