Alfredo sauce

Ingredients

• 4 cups (14 ounces) of raw cauliflower florets
• 2 cups of unsweetened gluten-free oat milk, or low-fat milk
• 2 tablespoons (tbsp) of vegan butter
• 1 tablespoon of minced garlic (about 2 to 3 cloves)
• ½ teaspoon (tsp) of onion powder
• ½ teaspoon (tsp) of kosher or sea salt
• ⅛ teaspoon (tsp) of ground black pepper
• 1 cup of mozzarella-style shreds, or low-fat shredded mozzarella
• ¼ cup of nutritional yeast
• 1 to 2 tablespoons (tbsp) of fresh lemon juice

Directions

• Place cauliflower, milk, butter, garlic, onion powder, salt, and pepper in a small saucepan.
• Bring to a boil over medium-high heat.
• Cover, reduce heat to medium-low and simmer 15 minutes or until the cauliflower is fall-apart tender.
• During the last 5 minutes, add mozzarella shreds and nutritional yeast.
• Transfer to a high-speed blender.
• Start on low speed and gradually increase speed. Blend until smooth, about 30 seconds. Or you can leave in the saucepan and blend with a handheld blender.
• Stir in the lemon juice.

Notes