Ingredients:
1 TBSPN olive oil
1-2 cloves minced garlic
1 cup unsweetened dairy free mylk
1 cup steamed cauliflower
1 TBSPN nutritional yeast
1 TBSPN lemon juice
Optional additions:
- Hummus (may add less lemon juice or garlic)
- Puree cashews or pine nuts (can substitute for cauliflower)
- Dairy-free cream cheeze or mozerella shreds
- Garlic powder
- Spinach, basil or herbs/spices
Directions:
- While cauliflower is steaming, fry minced garlic in olive oil and set aside.
- Puré cauliflower in blender or food processor until runny, sauce-like consistency.
- Add sauteéd garlic, mylk, puré cauliflower, nutritional yeast, and lemon juice together in a sauce pan on med-low heat.
- Bring to a simmer, stirring occasionally and add other options: melt in cheeze, stir in hummus, etc.
When the taste and consistency are to your liking, serve on pasta, perhaps with extra cheeze, lemon juice or garnish on top. Served best with fettuccini pasta and linguine vegetables, or maybe with caesar salad on the side.