Pepper Jack Cheese Sauce

About the Recipe

Ingredients

Makes 16 Servings

2 tablespoons (30 mL) olive oil (see note below for oil-free)
1 onion (203 g), chopped
2 cups (180 g) bite-size cauliflower florets
6 cloves (24 g) garlic, roughly chopped
1/2 cup (70 g) raw sunflower seeds
2 cups (16 ounces) unsweetened nondairy milk
1/4 cup (50 g) sauerkraut
Juice of 1/2 lemon
1 tablespoon (15 mL) coconut aminos
2 tablespoons (40 g) chickpea miso
1 tablespoon (20 g) Dijon mustard
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper

Directions

1. Heat the oil in a saucepot over medium. Add the onion and cauliflower and saute for 6 minutes until the cauliflower is starting to get tender. Add the garlic and saute 1 additional minute, until fragrant. Add the sunflower seeds and milk, bring to a boil, and reduce to a simmer for 3 minutes until cauliflower is fork tender. Transfer to a blender.

   
   
   

2. Add the sauerkraut, lemon juice, tamari, miso, Dijon, salt, pepper, and crushed red pepper to the blender. Blend until smooth and creamy.
    

   OIL-FREE: Omit the oil and saute the vegetables in 2 tablespoons water or low-sodium vegetable broth; add more liquid as needed.

   
   
   

Nutrition Facts