Cauliflower Squash Cheese Sauce

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< 1 min read
Summary

If you’re convinced that you cannot give up dairy cheese, but are also worried about the saturated fat content, we have a special treat for you — Cauliflower Squash Cheese Sauce! You’ll get to see the magic of plants in action as you watch cauliflower and butternut squash transform into this creamy, colorful, and decadent cheese-flavored sauce. Spread it on steamed veggies, tacos, pizza, and this week’s Rice, Bean and Veggie Casserole (as well as everything else!).

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 1 cup yellow onion (chopped)
 3 medium garlic cloves (minced)
 3 cups cauliflower (florets chopped into 1” pieces)
 1 cup butternut squash (cut from fresh into 1” cubes or frozen)
 1 tsp ground turmeric
 ¼ tsp ground black pepper (optional)
 1 cup vegetable broth (unsalted, preferably homemade)
 1 tbsp organic miso (chickpea or mellow white)
 3 tbsp nutritional yeast
 ½ tsp smoked paprika +½ tsp as needed
 1 cup plant-based milk (unsweetened)
 ¼ tsp salt (optional) +¼ tsp as desired

Directions

1

Heat a large stovetop skillet over medium-high heat. Add the onions and cook until translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.

2

Stir in the garlic and cook for another minute.

3

Stir in the cauliflower, squash, turmeric, and ground black pepper, if using. Cook for an additional minute before adding the vegetable broth. Turn the heat down to medium or to simmer. Cover and cook for 7–10 minutes or until the cauliflower and squash are tender.

4

Remove from heat and transfer the cauliflower mixture to a blender or food processor (you may need to do this in two batches). Add the miso, nutritional yeast, smoked paprika, plant-based milk, and salt, if using. Blend until smooth.

5

Taste for additional seasoning of choice.

Chef's Notes

Substitutions
Use white onion in place of yellow.

Use sweet paprika in place of smoked paprika (however, note that you’ll lose the smoky flavor!).

Storage
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to one month.

Ingredients

 1 cup yellow onion (chopped)
 3 medium garlic cloves (minced)
 3 cups cauliflower (florets chopped into 1” pieces)
 1 cup butternut squash (cut from fresh into 1” cubes or frozen)
 1 tsp ground turmeric
 ¼ tsp ground black pepper (optional)
 1 cup vegetable broth (unsalted, preferably homemade)
 1 tbsp organic miso (chickpea or mellow white)
 3 tbsp nutritional yeast
 ½ tsp smoked paprika +½ tsp as needed
 1 cup plant-based milk (unsweetened)
 ¼ tsp salt (optional) +¼ tsp as desired

Directions

1

Heat a large stovetop skillet over medium-high heat. Add the onions and cook until translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.

2

Stir in the garlic and cook for another minute.

3

Stir in the cauliflower, squash, turmeric, and ground black pepper, if using. Cook for an additional minute before adding the vegetable broth. Turn the heat down to medium or to simmer. Cover and cook for 7–10 minutes or until the cauliflower and squash are tender.

4

Remove from heat and transfer the cauliflower mixture to a blender or food processor (you may need to do this in two batches). Add the miso, nutritional yeast, smoked paprika, plant-based milk, and salt, if using. Blend until smooth.

5

Taste for additional seasoning of choice.

Cauliflower Squash Cheese Sauce