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Here’s a cooking tip for making a creamy vegan cauliflower Alfredo sauce. Start by heating 1 teaspoon of olive oil in a medium pot over medium-high heat, then add ½ yellow onion and cook for 3 to 4 minutes, until soft and translucent. Add 3 cloves of roughly chopped garlic and cook for another 30 seconds. Next, add 3 cups, or 12 ounces, of chopped cauliflower together with 1 cup of vegetable stock or water. Cover and steam for about 5 minutes, or until the cauliflower is tender. Transfer everything to a blender and blend until smooth. Then add 1 to 2 tablespoons of nutritional yeast, starting with 1 tablespoon, along with 2 teaspoons of lemon juice, 1 to 2 teaspoons of sea salt, and ½ teaspoon of soy sauce. Blend again, taste, and adjust the nutritional yeast and salt to your liking. The result is a smooth, creamy sauce with a deliciously savory flavor that can add to rice, pasta, or across steamed vegetables.
