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Cheesy Cauliflower Carrot Sauce

How many ways can one make a Cheesy Sauce?  Numerous!!!!

This one comes from PCRM's Universal Meals unit. What a great notion to have a reference to recipes that include no known allergens or 'questionables' for anyone! These includes religious and ethical preferences as well. Enjoy this sauce over potatoes, mac, veggies, salads, burritos, you name it! 

Recipe makes 12 - 1/2 cup servings


1 tablespoon olive oil (see note for oil-free option)

1 onion, roughly chopped

4 cloves garlic, roughly chopped

3 medium carrots, peeled and cut into 1-inch pieces

2 cups (220 g) cauliflower florets, roughly half of a head of cauliflower

2 cups (16 fl oz) low-sodium vegetable broth

1/2 cup (4 fl oz) unsweetened nondairy milk

1/2 cup (85 g) cooked cannellini or great northern beans, drained and rinsed

1/2 cup (50 g) nutritional yeast

1/4 cup (50 g) sauerkraut

2 tablespoons (38 g) tomato paste

2 tablespoons (40 g) Dijon mustard

2 tablespoons (40 g) chickpea miso

1 1/2 teaspoons sea salt

1/2 teaspoon ground turmeric

1/2 teaspoon smoked paprika


Heat the oil in a sauce pan over medium heat. Add the onion and sauté for 3 minutes until soft. Add the garlic and sauté 1 additional minute until fragrant. Add the carrots, cauliflower, and vegetable broth. Cover the pot and bring to a simmer. Let cook for 10 minutes until the carrots are fork tender, cracking the lid so the broth doesn’t boil over. Transfer to a blender. Add the milk, beans, nutritional yeast, sauerkraut, tomato paste, Dijon, miso, salt, turmeric, and smoked paprika to a blender and blend until smooth and creamy. Use over vegetables or add to the Universal Meals Deluxe Shells and Cheese or Universal Meals Ultimate Baked Potato Skins recipes.


Note: OIL-FREE: Omit the oil and use 1/4 cup water or low-sodium vegetable broth in its place; add more liquid as needed.


Recipe by Dustin Harder of the Physicians Committee for Responsible Medicine Universal Meals Unit

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