Description
A creamy, nut-free, and dairy-free cheese sauce made with cauliflower and butternut squash, perfect for a comforting meal.
Ingredients
Scale
- 4 heaped cups of cauliflower florets
- 4 cups of butternut squash, chopped
- 32 ounces of vegetable broth
- 1/4 cup water
- 10 cloves garlic, minced
- 1/2 cup nutritional yeast
- 3/4 cup canned full-fat coconut milk
- 1 teaspoon paprika
- A pinch of cayenne pepper (optional)
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
Instructions
- Rinse and chop the cauliflower and butternut squash into bite-sized pieces for even cooking.
- Add the cauliflower florets, chopped butternut squash, and vegetable broth to your Instant Pot.
- Secure the lid and pressure cook on high for 4 minutes.
- Once cooking is done, use a quick release to release the steam and carefully open the lid.
- Transfer the cooked vegetables to a blender along with a ladle of the cooking broth. Blend on high until smooth and creamy.
- In a skillet, add the minced garlic and 1/4 cup of water or a splash of oil. Sauté on medium heat for about 2-3 minutes until fragrant.
- Add the sautéed garlic, nutritional yeast, coconut milk, paprika, cayenne pepper, kosher salt, and black pepper to the blender. Blend again until creamy and fully incorporated.
- For stovetop method, boil broth and water, add cauliflower and butternut squash, cooking until tender (about 8-10 minutes), then blend and mix with sautéed garlic and other ingredients.
Notes
Store leftovers in an airtight container in the fridge for up to 1 week or freeze in portions for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheese sauce, nut free, comfort food, creamy sauce
