olive oil for drizzling
1 small head of cauliflower, cut into florets
1/2 cup cashews, soaked for at least 1 hour
juice of 1/2 a lemon
1 tablespoon white miso
1/2 tablespoon nutritional yeast
1 cup almond milk
1 tablespoon apple cider vinegar
Salt and pepper to taste
- Start by roasting your garlic. Preheat the oven to 400. Peel both heads of garlic of their outer layers of skin so that the cloves are exposed. Cut about 1/2 an inch or so of the top of the bulb so that the tips of the cloves are exposed. Place them on a large piece of aluminum foil. Lightly drizzle with olive oil and use your fingers to massage the oil in. Wrap the bulbs up tightly in the aluminum foil and place in the oven. Bake for 30-40 minutes, until soft when touched. Remove from oven and let cool until you are comfortable touching/handling it.
- Mix the almond milk with the apple cider vinegar and set aside to allow it to sour.
- Meanwhile, steam your cauliflower. Fill a pot up with about 1-2 inches of water. Bring to a boil. Place your cauliflower florets in a steamer basket and place the steamer basket in the post and cover. Let the cauliflower steam until soft, and easily pierced with a fork. Remove and let cool for a few minutes.
- Once the garlic is cool enough to handle, gently squeeze each clove of its contents. Place all of the garlic, removed from the bulbs, into a food processor. Add the cauliflower and the rest of the white sauce ingredients. Process until smooth. Add salt and pepper to taste.