I never thought I could make such delicious sauces out of such little ingredients! There are only 8 ingredients to this recipe (9 if you count the black pepper), & it was great! I always try to use different sauces for pasta & this one was a great change of pace.

I also never knew how versatile cauliflower could be! After citrus fruits, cauliflower is your next best natural source of vitamin C, an antioxidant vitamin with wide-ranging benefits including defending blood vessels from damage & lowering the risk of high blood pressure.

I served my Creamy Cauliflower Sauce over Spaghetti Squash with steamed spinach & broccoli, & Sean ate Brown Rice Penne with his ❤

Ingredients

-600 g cauliflower, about 1/2 head, chopped into small florets

-1/2 Cup cashews

-2 teaspoons oil

-1 onion, chopped

-2 cloves garlic, minced

-1 Cup vegetable broth

-1 Tablespoon nutritional yeast

-1/4 teaspoon tumeric

-Black pepper to taste

Directions

-Bring small pot of water to boil. Add cashews & boil for 8 minutes. Drain & set aside

-Bring another pot of water to boil. Add cauliflower & cook for 10 minutes

-While the cauliflower is cooking, heat oil in a skillet. Add onion & garlic & cook over a low – medium heat until golden & soft, but not browned

-Drain cauliflower & add to your food processor, along with cooked onion/garlic mixture, drained cashews, vegetable broth, nutritional yeast, turmeric, & pepper

-Blend until completely smooth

-Return to saucepan & bring back up to heat if serving immediately, or put it in the fridge/freezer for a meal later on

XOXO

I doubled the recipe & it came out great! The only ingredients I doubled was the cauliflower, cashews, & nutritional yeast . . . all the other ingredient measurements I kept the same 🙂