Nut-Free Vegan Cheese Sauce (Oil-Free and Soy-Free)

🥘 Ingredients

• heaped cup cauliflower florets 14 oz
• about of butternut squash 18 oz
• water stovetop method only 32 oz
• vegetable broth 32 oz
• water can substitute with olive oil or avocado oil 1 tbsp
• garlic cloves 10
• nutritional yeast add more for a more pronounced cheesier flavor ½ cup
• canned full-fat coconut milk ¾ cup
• sweet or hot paprika 1 tsp
• A pinch of cayenne pepper
• kosher salt 1 ½ tsp
• Black

1. 1

   Gather: heaped cup cauliflower florets , about of butternut squash , water stovetop method only , vegetable broth , water can substitute with olive oil or avocado oil , garlic cloves , nutritional yeast add more for a more pronounced cheesier flavor , canned full-fat coconut milk , sweet or hot paprika , A pinch of cayenne pepper , kosher salt , Black pepper to taste.

Instant Pot Method

1. 1

   Add the cauliflower florets, chopped butternut squash, and 4 cup vegetable broth to your Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
2. 2

   Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
3. 3

   Open the pot and transfer the vegetables to a blender. Reserve 1 1/2 cup of the cooking broth. Add 1 1/4 cup to the blender, leaving 1/4 cup to the side.
4. 4

   While the vegetables are cooking, heat the 1/4 cup water in a nonstick skillet over medium heat (alternatively, instead of the water, you can heat 1 tbsp of olive oil or avocado oil). Once the water is simmering (or the oil is shimmering), add the minced garlic. Cook for 3 minutes , stirring frequently to prevent sticking, until the water mostly evaporates and the mixture is fragrant.
5. 5

   Transfer the garlic mixture to the blender with the cooked vegetables and reserved cooking liquid. Add the nutritional yeast, coconut milk, paprika, salt, and black pepper to taste. Blend until the sauce is smooth, thick, and creamy, adding the reserved 1/4 cup cooking liquid as needed to thin out the sauce. Season to taste with additional salt and pepper as needed.

Stovetop Method

1. 1

   Add the 4 cup of water and the 4 cup of vegetable broth in a Dutch oven or large, deep sauté pan and bring the mixture to a boil.
2. 2

   Add the cauliflower florets and chopped butternut squash, cover the pan, and cook for 8-10 minutes , or until the vegetables are fork-tender.
3. 3

   Transfer the vegetables to a blender. Reserve 1 1/2 cup of the cooking liquid. Add 1 1/4 cup to the blender, leaving 1/4 cup to the side.
4. 4

   Follow remaining steps 4 and 5, as outlined above.