Vegan Cauliflower Cream Sauce

By chelseausm

Ingredients

• 2 heads cauliflower, cut into small florets
• 3 small shallots, cut into wedges
• 6 garlic cloves, unpeeled
• 2 tablespoons coconut oil
• 1/3 cup nutritional yeast
• 1/4 cup almond milk
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Preparation

Step 1

1. Preheat oven to 375˚F.
2. Place cauliflower, shallots, garlic, and coconut oil into a mixing bowl and toss together. Season with salt and pepper.
3. Spread mixture onto a baking sheet and roast for 30 to 40 minutes or until florets are fork tender, stirring occasionally.
4. Pick out garlic cloves, remove peels and discard. Add roasted garlic back to mixture.
5. Pour mixture and remaining ingredients into a blender, season with salt and pepper and puree until smooth, 2 to 3 minutes.
6. Pour puree into a saucepan and simmer for 5 minutes. Adjust seasonings and toss together with your favorite pasta and serve.