Vegan cheese sauce

Method:

Steam the cauliflower until tender.

Keep approximately 1-2 cups of the cooking water.

Place the cauliflower in a blender with tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustard.

Add just a little of the reserved cooking water as needed, in order to blend your cheese sauce into a semi-think but consistency.

If additional ‘zing’ is required, consider adding more lemon, tahini, yeast or mustard.

Use as a dipping sauce for carrot sticks and corn chips, or add to pasta for an easy, healthy mac n ‘cheese’.

Recipe courtesy of Marie and Kenny, SAFE supporters.

Ingredients:

• Half a cauliflower
• 2 Tbsp tahini
• Juice of 2 lemons (medium sized)
• 1 Tbsp nutritional yeast
• 1-2 Tbsp salt
• 2 Tbsp olive oil
• Turmeric for colour (optional)
• 2 Tbsp American mustard