Cauliflower Sauce
I was skeptical when I first saw this recipe during my professional plant-based training at Rouxbe. In fact, I remember rolling my eyes. I experienced so many disappointments with plant-based techniques trying to emulate something from the animal world. And this sauce promised to be the next great cheese sauce <sigh>. But I quickly changed my opinion after trying it, although I felt the original recipe made a better soup than a sauce.
So, after a slight make-over, I came up with my own version that is both gluten-free and oil-free. The acidity from the lemon juice
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I was skeptical when I first saw this recipe during my professional plant-based training at Rouxbe. In fact, I remember rolling my eyes. I experienced so many disappointments with plant-based techniques trying to emulate something from the animal world. And this sauce promised to be the next great cheese sauce <sigh>. But I quickly changed my opinion after trying it, although I felt the original recipe made a better soup than a sauce.
So, after a slight make-over, I came up with my own version that is both gluten-free and oil-free. The acidity from the lemon juice I added made all the difference in creating something tasting similar to cheese; it brightened the nutritional yeast flavor and lightened everything!
Difficulty: simple
Yield: makes about one liter (one quart)