Name: Cheesy Dressing
Total time: 30 min
Ingredients: 1 pound trimmed cauliflower, cut into 1-inch florets; 1 medium Yukon Gold potato, cut into 1/2-inch dice; 2 small garlic cloves; 1/8 teaspoon ground turmeric (optional); 1/2 cup nutritional yeast; 2 teaspoons white wine vinegar; 1/2 teaspoon dried marjoram; 1/2 teaspoon mild white miso (optional); 1/4 teaspoon prepared yellow mustard; Sea salt and freshly ground black or white pepper; 1/2 cup unsweetened, unflavored plant-based milk, or as needed

Ready In: 30 minutes
Makes about 3 1/2 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to dip. You can also mix leftover sauce with warm cooked pasta for a quick mac ‘n cheese, or use it as a cheesy spread in wraps and sandwiches. It’s a good standby for packed lunches with celery or carrot sticks. White miso is fermented for a shorter period than other varieties of miso and therefore is milder and less salty. It contributes to the cheesy flavor. The optional turmeric adds nice color.

From Forks Over Knives Family

By Darshana Thacker Wendel, Dec 13, 2016

Ingredients

1 pound trimmed cauliflower, cut into 1-inch florets
1 medium Yukon Gold potato, cut into 1/2-inch dice
2 small garlic cloves
1/8 teaspoon ground turmeric (optional)
1/2 cup nutritional yeast
2 teaspoons white wine vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon mild white miso (optional)
1/4 teaspoon prepared yellow mustard
Sea salt and freshly ground black or white pepper
1/2 cup unsweetened, unflavored plant-based milk, or as needed

Instructions

In a large saucepan, place the cauliflower, potato, garlic, turmeric (if using), and 1 cup water. Bring to a boil over medium heat, then reduce the heat and simmer until the vegetables are very tender, about 10 minutes.
Remove the pan from the heat and set aside until very warm, but not piping hot.
Transfer the cauliflower mixture with all its liquid to a blender. Add the nutritional yeast, vinegar, marjoram, miso (if using), mustard, and salt and pepper to taste. Blend until creamy and smooth, adding milk as necessary to achieve the desired consistency. Serve at once.

(3)

4 Comments

Comments (4)

(4 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Julia Louise Vitale6 months ago

This not the least but cheesy. It is a bland squash sauce. Tossed it out.

Diane Model2 years ago

Do you think you can freeze this and use at a later date?

Julie2 years ago

Wow sounds delicious- would definitely try this

marpop2 years ago

this sounds delish! I love potatoes and miso.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author