If you eat a plant based diet, then you are probably used to making your own “Buddha bowls” and will more than likely have your own favourite ingredients for them. If you are like me, you will also have some sort of cashew sauce that you make to take it to the next level. For the last few years, my chipotle cashew sauce has been my go to sauce, but for the last few weeks I have been obsessed with this – the cauliflower cheese sauce.
It is a great way of getting EVEN more veg into your diet as it contains cauliflower, carrots and onions. The cheesiness comes from nutritional yeast and to get the aesthetics right, I have used the current nutritional “must have” turmeric. Although everything in here is really healthy, nothing is used without reason, the combination is amazingly good for you, but it tastes great too. Even the most carnivorous of meat eaters, at my work, have been asking for this recipe.
If you follow this blog, you will know I try to eliminate any processed foods from my diet as much as possible, therefore I usually do not cook with oil and when making a Juddy bowl, I will need to get the much needed fat from a whole food source (check my macro guide for more on that) and the cashews here do that job perfectly, plus it will add almost 10g protein to your meal, per serve. The sauce is reasonably calorific so if you are on a strict calorie controlled diet, you will want to watch what you have this with, but if you are trying to get in as many good quality calories as possible, to replenish after a heavy workout, then this sauce will become your new favourite, trust me!
- Calories = 237
- Protein = 9.6g
- Fat = 16.2g
- Saturated Fat = 2.7g
- Carbohydrate = 10.3g
- Cholesterol = 0g
- 1 small head cauliflower
- 1 carrot, sliced
- 1 cup natural cashews
- ½ onion, diced
- 2 cloves garlic, chopped
- ¼ cup nutritional yeast
- ½ lemon, juiced
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1-2 teaspoons turmeric
- Salt and pepper
- Bring a large pan of water to a boil over a high heat and a non-stick frying pan over a medium heat
- Cut the florets from the cauliflower and add them to the pan with the sliced carrots and cashews
- Add the diced onion to a frying pan and dry fry, adding a tablespoon of water if things start to stick. Fry for about 8 minutes adding the garlic for the last 2 minutes. Stir regularly and don’t let it burn, adjust the heat if it does start to burn
- Drain the cauliflower mixture and add to a blender along with the onions, garlic, lemon juice, turmeric, nutritional yeast and half the almond milk
- Blend on full for a minute or two and then slowly add more almond milk until the right consistency has been reached. This is usually about a cup but depending on the size of your cauliflower and carrot, could be slightly more or less
- Once you have the perfect cheese sauce consistency, add some pepper and a generous amount of salt. This is the difference between a disgusting cauliflower soup and a perfect cheese sauce, so keep adding, pulsing and tasting until you have it spot on
- Add it to a bowl, serve it with healthy nachos or if it is a cheat day, use it as a cheese sauce in burgers or my Philly Cheesesteak Sandwich from my other site
- Get it into ya!!