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Monday, November 3, 2014

# aip # cauliflower

Cauli-fredo Cheese Sauce

Cheese... I have an extreme fondness for the stuff. I love it so much, that I've been known to eat an entire 8-ounce block of Colby/Jack cheese (my favorite) in one day. I know, I know, totally bad for me, but what can I say? I seriously crave cheese. Do they have a support group for cheese addicts? :)


Since becoming lactose-intolerant though, I've had to give up cheese, but not without some serious cravings. So I took to the Internet looking for suitable, yet still tasty substitutes. Luckily they are out there! I recently shared one of my findings with this recipe for Dairy-Free Cheese Slices, and while it is good, it still isn't quite perfected yet, and a recipe that I'm still experimenting with. But this cheese sauce, now this is perfect just the way it is, and absolutely delicious!

This cheese sauce resembles an Alfredo sauce, and can be used as such. The difference is that traditional Alfredo sauce uses butter, cheese, and cream. Whereas my version uses healthy vegetables, and is dairy and nut free.


Cauli-fredo Cheese Sauce

Ingredients

2 cups cauliflower florets
4 green onions, white part only, roughly chopped
1/2 cup vegetable broth (water may be used)
1/2 tablespoon pure olive oil
1/2 tablespoon lemon juice
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
Sea salt and fresh ground pepper to taste (Omit pepper for AIP)

Directions

Place cauliflower, green onion and broth into a medium sauce pan and bring to a boil.
Reduce heat to a simmer and cover pot with a lid. Allow cauliflower to steam until very tender. (about 15 minutes) Drain, reserving the cooking liquid.
Place cauliflower and onion, along with 1/4 cup of the reserved broth into a blender and process until fairly smooth, scraping down the sides of the blender as needed.
Add the rest of the ingredients to the blender and continue processing until smooth.
Use as you would regular cheese sauce, such as drizzling over steamed vegetables, adding to spiraled veggies for a yummy "pasta alfredo", or even eating it by the spoonful. (something I may, or may not have done while making it). :)

*Notes: Refrigerate any leftovers in a covered container, and use within one week. If it last that long! To reheat, place sauce in a small saucepan and warm over medium heat.

Adapted from: Oh She Glows.

Shared with some of these Blog Parties.

4 comments:

  1. THIS RECIPE is 100% GiGi Diet APPROVED! HECK YES! Pinning! :D

    ReplyDelete
    Replies
    1. Thank you GiGi! This sauce is amazing, I hope you enjoy it as much as we do!

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  2. Hi April,
    What a wonderful sauce, can't wait to try this one. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

    ReplyDelete
    Replies
    1. It's delicious Helen, and a great way of getting those extra veggies in.

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