Nut-Free Vegan Cheese Sauce (Oil-Free and Soy-Free)

rainbowplantlife.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

4 heaped cups of cauliflower florets (about 1 medium head of cauliflower, ~400g)

4 cups (about 18 ounces or ~500g) of butternut squash, chopped into ¾ inch pieces

32 ounces (~945mL) water (

stovetop method only)

32 ounces (~945mL) vegetable broth

¼ cup (60mL) water (can substitute with 1 tablespoon olive oil or avocado oil)

10 cloves garlic, minced

½ cup nutritional yeast (add more for a more pronounced cheesier flavor)

¾ cup (~195ml) canned full-fat coconut milk

1 teaspoon hot or sweet paprika

A pinch of cayenne pepper (optional for a lightly spicy version)

1 ½ teaspoons kosher salt

Black pepper to taste

Directions at rainbowplantlife.com

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