Ingredients
The following ingredients have 4 Servings
- 2 tbsp vegan butter
- 1 shallot (diced)
- 8 cloves garlic (diced)
- 2 heads cauliflower (cut in florets)
- 3 cups water
- 3 cups vegan chicken broth* (or veggie broth)
- 1/2 cup non-dairy milk (unsweetened)
- salt & pepper (to taste)
Instruction
- Melt butter in a pan over medium heat. Add shallot and garlic to the pan and sauté until shallot is tender - approximately 3-5 minutes. Remove from the heat and set aside.
- Add water and broth to a large pot. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender. Transfer cauliflower to a blender with a slotted spoon - be sure to reserve the cooking liquid.
- Add garlic/shallot mixture, non-dairy milk and 3/4 cup of the cooking liquid to the blender. Blend on high until smooth - working in batches if needed.
- Pour sauce into a skillet and season with salt & pepper. If the sauce is too thick, add additional cooking liquid.
- Serve over pasta.