Here’s a creamy cheesey sauce to use on loaded sweet potatoes, steamed broccoli, and on whatever else your heart desires! It’s reminiscent of the creamy Valveeta processed cheese that I grew up eating - without all of those harmful ingredients. The base of this creamy sauce is actually cauliflower!
2 cups water
2 cups cauliflower florets
1 teaspoon onion powder
¼ teaspoon sweet paprika
2 teaspoons yellow mustard
¼ teaspoon ground turmeric
½ cup nutritional yeast
1 tablespoon tahini
2 tablespoons arrowroot starch
2 teaspoons lemon juice
½ teaspoon sea salt
¼ cup sun-dried tomatoes, minced
2 tablespoons dry white wine
In a saucepan, combine the water, cauliflower, onion powder, garlic, paprika, mustard, and turmeric over medium heat. Cover and boil for 20 minutes.
Add the nutritional yeast, tahini, arrowroot, lemon juice, sea salt, sun-dried tomatoes, and wine and simmer for 10 minutes.
Using an immersion blender, blend the ingredients until smooth. Allow to bubble for a couple more minutes over low heat and season to taste with sea salt.
Calories: 65
Fat: 1g
Carbohydrates: 12g
Sodium: 119mg
Fiber: 4g
Protein: 9g
Sugar: 1g