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Home » Cauliflower No Cheese Sauce

Cauliflower No Cheese Sauce

November 3, 2014 By Diane Smith 16 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This Cauliflower No Cheese Sauce is a great cheese substitute! It is ready in a flash and can be used over potatoes, to top steamed vegetables, or over macaroni.

If you’re looking for a quick, easy meal, this one does the trick. If you’re really in a hurry, microwave your potatoes to get them started.

Cauliflower No Cheese Sauce

To start, bring your vegetable broth to a boil. Add in your cauliflower florets and seasonings. Allow this to simmer for about 15-20 minutes or until fork-tender. Once done, allow broth and cauliflower to cool.

You’ll add this to a blender with non-dairy milk, nutritional yeast, cornstarch, lemon juice, and salt and pepper (to taste). Blend until you have a smooth, creamy sauce. Add back to the saucepan and bring to a boil. Turn to simmer for about three minutes so the cornstarch can thicken the sauce.

Try these plant-based sauces:

  • Homemade Tofu Mayonnaise
  • Bitchin’ Sauce Original Recipe
  • Plant-Based, Vegan Sour Cream
  • Enchilada Sauce
  • One-Pot Penne Pasta with Tomato Cream Sauce

For your potatoes and depending on how many, microwave so they are tender-crisp. For 1 potato, I’d say about 3-5 minutes. Check with your fork. Then, finish them off in a 400-degree oven to create a crisp outter shell. About another 15 minutes.

Cauliflower No Cheese Sauce

Steam a little broccoli or saute a carton of sliced mushrooms in water (yes, it really works). Top your spuds with the broccoli and/or sauteed mushrooms. Then, your No Cheese Sauce and dinner is ready!

You might also be interested in this Cashew Cheese Sauce. It has more calories but the cashews give it a beautiful, creamy texture.

I’d love to hear your feedback in the comments below for this Cauliflower No Cheese Sauce! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Cauliflower No Cheese Sauce
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4.25 from 37 votes
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Cauliflower No Cheese Sauce

This guilt-free cauliflower "cheese" sauce is great over potatoes or in your other "cheesy" recipes like mac & cheese or nachos.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 5 cups

Equipment

  • Non-stick pan
  • High-Speed Blender

Ingredients

  • 4 large cloves garlic minced
  • 4 cups cauliflower florets
  • 3 1/2 cups homemade vegetable broth (or 3 1/2 cups homemade)
  • ½ cup unsweetened non-dairy milk (or 1/2 cup homemade)
  • ½ tsp mustard powder
  • ½ tsp smoky paprika
  • ½ tsp turmeric
  • 1/4 cup nutritional yeast
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • salt and black pepper to taste
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Instructions

  • Bring the vegetable broth to a boil in a saucepan and add the cauliflower, garlic, smoky paprika, mustard, and turmeric. Cover and simmer until the cauliflower is fork tender, about 15-20 minutes. Do not drain.
  • Once the cauliflower mixture has cooled slightly, transfer the ingredients to the blender. Add the non-dairy milk, nutritional yeast, cornstarch, lemon juice. Salt and pepper to taste.
  • Blend until the sauce becomes very smooth.
  • Return the “cheese” sauce back into the saucepan and heat on medium until it has thickened to the right consistency. If it’s too thin, continue to cook until thicker, or, add another tablespoon of cornstarch to a small amount of water in a closed container. Shake to combine and add to “cheese” sauce. Stir and heat until thickened.
  • Serve hot over baked potatoes, steamed or roasted vegetables, pasta or as a base for “Cheese” Nachos.

Notes

Nutrition

Nutrition Facts
Cauliflower No Cheese Sauce
Amount per Serving
Calories
35
% Daily Value*
Fat
 
0.5
g
1
%
Saturated Fat
 
0.1
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
323.9
mg
14
%
Carbohydrates
 
6.3
g
2
%
Fiber
 
1.4
g
6
%
Sugar
 
1.9
g
2
%
Protein
 
1.9
g
4
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
21.5
mg
26
%
Calcium
 
10
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Diane Stier

    February 14, 2017 at 1:52 pm

    This sounds awesome. Can’t wait to try it.

    Reply
    • Diane Smith

      February 15, 2017 at 10:51 am

      Hope you enjoy 🙂

      Reply
  2. Sheila

    May 5, 2017 at 3:57 pm

    what is the measurement for the turmeric tsp or Tbl?

    Reply
    • Diane Smith

      May 5, 2017 at 4:06 pm

      That’s 1/2 tsp. Thanks for noticing I didn’t have that. It’s updated now 🙂

      Reply
  3. Lucy

    June 6, 2017 at 2:39 pm

    When do you add the non-dairy milk?

    Reply
    • Diane Smith

      June 6, 2017 at 5:31 pm

      Hey Lucy, Sorry about that. I see it was left out of the instructions. Add the non-dairy milk in the blender with the other ingredients, after you’ve cooked the cauliflower.

      Reply
  4. Shirley

    February 24, 2018 at 12:20 pm

    How much is one serving?

    Reply
    • Diane Smith

      February 28, 2018 at 9:07 pm

      Hi Shirley, I recalculated the nutrition label and the calories actually went down to 35 per serving. And, I updated it to say that a serving is 1/2 cup. I hope that helps.

      Reply
  5. Elaine

    March 9, 2018 at 1:59 pm

    Would I use the same amount of cauliflower “rice” as you do florets? I tend to purchase cauliflower rice and freeze it to use in recipes instead of buying an entire head.

    Reply
    • Diane Smith

      March 9, 2018 at 3:11 pm

      I think that you would probably use less since larger pieces have more air space between them. I can’t say for sure, but maybe 3 1/2 cups. More or less probably won’t change it much.

      Reply
  6. Mary

    March 9, 2018 at 9:30 pm

    How long would this keep in the fridge, and do you think it would freeze?

    Reply
    • Diane Smith

      March 10, 2018 at 12:02 pm

      I’ve never frozen it so I can’t say how it will do. If you freeze it, let me know how it goes. Now I’m curious.

      Reply
  7. Nancy

    May 23, 2021 at 1:33 pm

    Not seeing the garlic go in?

    Reply
    • Diane Smith

      May 23, 2021 at 2:51 pm

      Hey Nancy, it’s added in the first instruction along with the broth, cauliflower, and other flavorings. 👍

      Reply
  8. Kay

    March 14, 2022 at 2:10 pm

    I did freeze it and it was fine. Plan to keep some in my freezer now for a quick cheese sauce. It’s so guilt free!!

    Reply
    • Diane Smith

      March 14, 2022 at 2:26 pm

      Thanks, that’s great to know and yes, so guilt-free. 🙂

      Reply
4.25 from 37 votes (37 ratings without comment)

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