Roasted garlic white sauce

This healthy, white, garlicky, cream sauce is a recipe for a pizza sauce from my favorite vegan recipe book, but can also be used as a spread for sandwiches and wraps, a dip for breadsticks, pasta sauce, and more. With a cauliflower base, it's full of fiber and deliciously dairy-free. Enjoy :)

Ingredients:

½ cup of unsweetened non-dairy milk

1 teaspoon of apple cider vinegar

water

½ head of cauliflower, cut into small florets (can be subbed for broccoli!)

1 head of roasted garlic (Cut open a clove of garlic, drizzle with olive oil, and roast at 400 degrees for 30-40 minutes until soft, squeeze each cloves out of the pod once cooled)

¼ cup of cashews, soaked in water for at least an hour (and water discarded)

1 tablespoon of lemon juice

1 ½ teaspoons of white miso

1 teaspoon of nutritional yeast (or more, to your liking)

salt and pepper to taste


Directions:

Mix together milk and vinegar in a cup and put aside for 5-10 minutes. Steam cauliflower florets in a steamer basket for about 10 minutes or until soft. Combine steamed cauliflower, milk and vinegar mixture, and all other ingredients together in a food processor and blend until smooth.