
This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.
- 1 1/2 c cashews, soaked
- 4 c cauliflower
- 1 tbsp garlic
- 1 bay leaf
- 2 tbsp white miso paste
- 2 tsp All-Purpose Seasoning
- salt to taste
- 3 c Almond Milk
In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.
Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.
This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.
Serve. Eat. Enjoy.
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