Vegan cheese sauce
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.
- 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