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.
Kim Leland says
I made this for the first time tonight and it was thicker and more like mashed cauliflower than a “sauce.” Do you ever add water to help it be thinner? I used Veganaisse, but I really didn’t look at the ingredients to see if it was good. It was the soy-free version. Would really appreciate some pointer because the flavor was good so I would like to try it again
Bethany says
Hi Kim,
If it was too thick for your preference, feel free to add water until desired consistency.
Jennifer says
What kind of vegan/paleo mayo did you use? I can’t find one that isn’t loaded with chemicals and fillers.
Bethany says
Hi Jennifer,
I used Sir Kensingtons
MJMS says
This makes me so happy!! I learned I shouldn’t be eating eggs and have had a tough time finding a ‘mayo’ that is healthy. Huge thank you!!
Stacy says
I love this! You are right-most cheese sauces come with so much junk added. Who the heck needs fillers and such. I would probably add garlic because I love garlic, but this is awesome!! You have such great ideas for cauliflower! Rock on!
Bethany says
Awww I’m so glad you like it Stacy!! And I think next time I will add garlic myself too! haha I love garlic!
Miya says
Is the gelatin necessary? Or, can I use something else?
This looks so yum!
Bethany says
Hi Miya,
The gelatin helps the sauce thicken, however you can do without and it will still be good 🙂
Wendy says
I love this idea! I’ve been looking for white cheddar cheese sauce that is not only dairy free but soy free,onion free and garlice free! Briliant! xo
Bethany says
Oh yay!! So glad this fits your dietary needs Wendy! 🙂
Rebekah Dorr says
I am trying this tonight! Yum thank you!!
Bethany says
Yay!!! I hope you like it! Happy Friday!