All Purpose Cream Sauce |
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Chad Sarno
Chad Sarno
SERVES 12PREP •COOK 15m
Credit: Chad Sarno
| 1 | medium | cauliflower, pulled apart into large florets | ||
| ½ | cup | cashews, soaked and rinsed | ||
| 5 | cloves | garlic, peeled | ||
| 1 | bay leaf | |||
water | ||||
| 1½ | cup | unsweetened soy milk | ||
| 1 | teaspoon | granulated onion | ||
| ½ | teaspoon | smoked paprika | ||
| ½ | teaspoon | Kosher salt | ||
| 1 | teaspoon | black pepper, freshly ground |
In a small saucepan, add water to cover cauliflower, cashews, garlic, and bay leaf. Boil until cauliflower is soft and tender (8 mins).
Discard bay leaf and cool for a few mins.
In a high speed blender, add cauliflower, garlic, seasonings and 1 cup unsweetened soy milk and process on low moving to high speed until smooth (2 mins). If required. Add more soy milk for a thinner sauce.