2 cups of unsweetened gluten-free oat milk, or low-fat milk
2 tablespoons (tbsp) of vegan butter
1 tablespoon of minced garlic (about 2 to 3 cloves)
½ teaspoon (tsp) of onion powder
½ teaspoon (tsp) of kosher or sea salt
⅛ teaspoon (tsp) of ground black pepper
1 cup of mozzarella-style shreds, or low-fat shredded mozzarella
¼ cup of nutritional yeast
1 to 2 tablespoons (tbsp) of fresh lemon juice
Directions
Place cauliflower, milk, butter, garlic, onion powder, salt, and pepper in a small saucepan.
Bring to a boil over medium-high heat.
Cover, reduce heat to medium-low and simmer 15 minutes or until the cauliflower is fall-apart tender.
During the last 5 minutes, add mozzarella shreds and nutritional yeast.
Transfer to a high-speed blender.
Start on low speed and gradually increase speed. Blend until smooth, about 30 seconds. Or you can leave in the saucepan and blend with a handheld blender.
Stir in the lemon juice.
If preparing a day ahead, allow sauce to cool, transfer to a container, cover and refrigerate.
This recipe is vegan