Creamy Cauliflower Sauce

This vegan version of Alfredo sauce is so creamy and delicious! It’s easy to make and a healthy, nutrient-rich addition to so many dishes. Enjoy! INGREDIENTS For cashew milk: 1 cup (150g) cashews 1/8 teaspoon Pink Himalayan salt (optional) For sauce: 4 large cloves garlic, minced 2 tbsp. vegan butter 5–6 cups cauliflower florets 1 tsp. salt (more to taste) 1/2 tsp. pepper (more to taste) 1.5 cups cashew milk (or more to taste) made with the NutraMilk pinch of freshly grated nutmeg fresh parsley for serving

INSTRUCTIONS

For cashew Milk

1. Start by making fresh cashew milk with the NutraMilk:
2. Place cashews in the NutraMilk container.
3. Press Butter cycle, set for 3 minutes.
4. Press Start.
5. Open the container lid, add water and replace lid.
6. Press Mix (do not change the default Mix time).
7. Press Start.
8. Press Dispense.
9. Press Start and open spigot to fill your storage container.

For sauce

1. Sauté the minced garlic with the butter in a large skillet over medium-low heat. Cook for several minutes or until the garlic is soft and fragrant. Be careful not to brown the garlic. Remove from heat and set aside.
2. Bring a large pot of water to a boil over high heat. Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain.
3. Transfer the cauliflower to the NutraMilk. Add cashew milk, sautéed garlic/butter, salt, pepper, nutmeg. Mix for 1-2 minutes until the sauce smooth. You can add more cashew milk if it seems too thick. Toss with your favorite cooked pasta or use it as a pizza sauce or for any other dish you desire. Garnish with parsley. Enjoy!

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