Ingredients:

  • 1 large head Cauliflower (approx. 600g), cut into small florets
  • 1 cup Vegetable broth (low sodium)
  • 0.5 cup Raw cashews, soaked in hot water for 15 minutes
  • 4 cloves Garlic, minced
  • 3 tbsp Nutritional yeast
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Sea salt
  • 0.25 tsp Ground nutmeg
  • Freshly cracked black pepper to taste

Instructions:

  1. Place your cauliflower florets into a large pot with the vegetable broth. Bring to a simmer over medium heat.
  2. Cover the pot and cook for 15 to 20 minutes until the florets are completely tender and fall apart when poked with a fork. You should smell a nutty, mild aroma filling the room.
  3. While the veggies cook, cover your raw cashews with boiling water. Let them sit for exactly 15 minutes.
  4. In a small pan, warm the olive oil and add the minced garlic. Sizzle for 1 minute until fragrant but not browned.
  5. Drain the cashews and add them to your blender along with the cooked cauliflower and any remaining broth from the pot.
  6. Add the nutritional yeast, lemon juice, sea salt, nutmeg, and the sautéed garlic into the blender. You should get a whiff of that savory, cheesy scent now.
  7. Blend on high for 2 minutes until the mixture looks like velvety molten silk. There should be zero visible grains or specs.
  8. Pour the sauce back into the saucepan. Warm through over low heat, adding a splash of pasta water if it seems too thick.
  9. Taste the sauce and add your black pepper. The sauce is ready when it clings to the back of a spoon without dripping off immediately.