Carrot Cauliflower Cheese Sauce

About the Recipe

Ingredients

Makes 12 Servings

1 onion, roughly chopped
4 cloves garlic, roughly chopped
1/4 cup (49 g) arborio rice
1 medium russet potato, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch pieces
2 cups (200 g) cauliflower florets, roughly half of a head of cauliflower
3 cups (705 mL) low-sodium vegetable broth
1/4 cup (48 g) nutritional yeast
1/4 cup (36 g) sauerkraut
1 tablespoon (16 g) tomato paste
1 tablespoon (11 g) Dijon mustard
2 teaspoons (10 mL) white wine vinegar
1 1/2 teaspoons sea salt
1/2 teaspoon smoked paprika
1 tablespoon (16 g) chickpea miso paste

Directions

1. Heat a saucepot over medium heat, add the onion, and saute for 3 minutes until soft. Add 2 tablespoons of water or vegetable broth as needed to prevent the onion from sticking. Add the garlic and saute 1 additional minute until fragrant; add liquid if needed. Add the rice, potato, carrots, cauliflower, and vegetable broth. Cover the pot and bring to a boil. Then reduce to a simmer, let cook for 10 minutes until the carrots are fork tender, and crack the lid if needed so it doesn’t boil over. Transfer to a blender.

   
   
   

2. Add the nutritional yeast, sauerkraut, tomato paste, Dijon, vinegar, salt, and smoked paprika to a blender and blend until smooth and creamy. Add the miso, if using, and blend until well incorporated.

   
   
   

Nutrition Facts