Wanna White Cheese sauce that’s not only dairy free, but actually HEALTHY? Come on now, just because something is labeled as “dairy free” doesn’t automatically mean it’s good for you. Most of the time cheese alternatives are worse than the real thing, containing flavorings, gums, thickeners, preservatives, and chemicals to make it look, taste, and feel like the real thing. I talk more about this HERE (you may be shocked!).
The cashew and nut cheeses are great, however, they do have a few down sides:
〉 They’re expensive (to make and buy)
〉 They can be a little “heavy”
〉 Can’t cater to people with nut allergies
So this Cauliflower White Cheese Sauce is what’s up, yo! Why do I love it?
♥ It’s cheap to make
♥ It’s easy to make
♥ It contains gut healing properties (from the gelatin)
♥ It’s nut free
♥ It’s “lighter” (so I can double up and really enjoy the creaminess!)
Not to mention it’s also:
• Paleo
• Keto Friendly
• Candida Diet Friendly
• Yeast Free
• Soy Free
….and high in protein!
DID YOU KNOW?
1 medium head of cauliflower contains 11g of protein?! Add that to the protein in Vital Proteins Gelatin and you’ve got a gut healing, dairy free, protein cheese sauce!
And you probably already guess the brand of pasta I used…that’s right, still going strong with Explore Cuisine’s Organic, Gluten Free, Non-GMO pasta!
Pasta:
Any of Explore Cuisine’s pasta
Sauce Ingredients:
1 small head of cauliflower (about 3½ cups pureed down)
1/3 cup vegan / paleo mayo
1 scoop of Vital Proteins gelatin
Directions:
1. Cook pasta OR allow pasta to soak in cool water for 45 minutes while you prepare the sauce (I soak mine all the time and it’s such a time savor).
- Steam cauliflower until soft. While still hot, transfer to a high speed blender (I used my Vitamix) and blend until creamy. Do not add any water, just puree the hot cauliflower.
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Add mayo to the puree and blend again.
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Put blender on lowest speed (if you have that option) and pour in 1 scoop of the gelatin. Secure lid and blend on high a few seconds.
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Now, here’s where you can either transfer sauce into a container and refrigerate for a later use, or you can mix it with prepared pasta or whatever else you want!
*If you refrigerate it, you must reheat to allow the sauce to “soften” since it will harden slightly due to the gelatin.
