This oil-free vegan recipe results in a creamy and dense cauliflower cream sauce that is intensely flavored with garlic. This sauce can be used in so many different ways: on pasta, mixed into vegetables, on a potato and more.
Steam the cauliflower on the stove or in the Instant Pot. For Instant Pot directions, see this recipe.
While the cauliflower is steaming, saute the garlic and white onion in water or vegetable broth in a pan on the stovetop.
Add the cauliflower, garlic, white onion, milk, nutritional yeast, syrup, miso, and salt and pepper into a high-speed blender, and blend until smooth.
Move the sauce into a pot or pan on the stovetop on medium-high heat and slowly whisk in the flour to thicken the sauce. Let it simmer for about 5 minutes while whisking to heat up fully, and then use in your favorite meal.
Notes
You could also try heating the sauce using a high-speed blender such as a Vitamix, which may work.You can certainly omit the final step of adding the flour. I simply like to adjust the texture so it's more like an alfredo-like sauce, and I find that the flour helps achieve this texture. If the sauce is to your liking before this step, just leave it out.This recipe makes a TON of sauce. You will probably have leftovers. You can freeze this one, or prepare to make a few different meals throughout the week with it.