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  • Prep-time: / Cook Time:
  • Makes about 3 ½ cups

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy, leave something to be desired. This sauce, made from pureed cauliflower, is a great substitute for traditional cream versions, but it is also a delicious sauce—period. Use it wherever you want a creamy texture in a dish.

From Forks Over Knives ­— The Cookbook

Ingredients

  • 1 large head cauliflower, cut into florets (about 3 cups)
  • Unsweetened plain almond milk, as needed
  • 1 medium yellow onion, peeled and diced small
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons minced thyme
  • ¼ cup finely chopped basil
  • ¼ cup nutritional yeast, optional
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Add the cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes.
  2. Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.
  3. Add almond milk, if needed, to achieve a creamy consistency. Set the puree aside while you prepare the rest of the ingredients.
  4. Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.
  5. Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.

Comments (10)

(4.33 from 3 votes)
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Bronwyn2 weeks ago
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Lovely recipe but I like to add some white wine and a little lemon zest.

Aloysious Somers2 weeks ago
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Apityzer

Aloysious Somers2 weeks ago
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Awesome

Nancy Jo Wright1 month ago
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What other milk can you substitute for? Would soy milk work?
I have high sensitivity to almonds.

Thx

Amy1 week ago
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You can probably use any plant milk as long as it’s unflavored and unsweetened.

Noelle Kostraba1 month ago
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Can this be frozen?

Shan1 month ago
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How long can I keep this sauce ?

JO WRIGHT1 month ago
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Good Recipe

Lili5 months ago
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This cauliflower bechamel is very easy to make and absolutely delicious!!! I hardly ever eat leftovers but I couldn’t stop eating this sauce with the Delicata Squash recipe. Perfect dish for entertaining especially during the holidays. Thank you for such a creative dish!!

Jenny7 months ago
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Worked great for a sweet potato lasagna!!

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Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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