Cauliflower Cheese Sauce

pennybenjaminMain Meals, Nourish, Sauces, Dressings and CondimentsLeave a Comment

Do you love a good Mac’n’cheese, carbonara or lasagne. But struggle with the dairy? This basic Cauliflower Cheese Sauce is a perfect solution!

Just change up the flavourings/herbs and spices to cater for the specific use you choose!

Some of my suggestions:

  • Carbonara sauce – stir in some sauteed mushrooms, chopped bacon, garlic and onion.
  • Mac’n’cheese – spice it up as you like with some oregano, sage, basil, thyme, lemon juice, paprika, chilli, the list goes on!
  • Vegetable Cheese bake/Gratin – as for mac’n’cheese
  • Lasagne – add some extra garlic, oregano, thyme and basil.
  • Bechamel – should be great as-is
  • Pesto – blend with a bunch of fresh basil, extra salt, garlic, lemon juice and olive oil.

Recipe Type: GF, DF, RSF, V, Paleo

Serves about 1L sauce
Time 20 mins


  • 1/2 a medium head of cauliflower, chopped into small pieces and steamed until tender
  • 1-2 C water (amount will depend on your final use for the sauce and the consistency you desire, start with 1 C and add more as you need for a more creamier/runnier sauce)
  • 1/2 C cashews, soaked in water for a minimum of 2 hours
  • 2 cloves garlic
  • 4 T savoury yeast flakes (if you can tolerate dairy, then you might like to use some parmesan or cheddar here instead, you’ll need to adjust the amount for personal flavour)
  • salt and pepper to taste


  1. Process the cashews, water, garlic together in a blender until creamy and well-combined.
  2. Add the steamed cauliflower and process until creamy and combined.
  3. Add the savoury yeast flakes, salt and pepper (and extra flavourings specific for the use you’re making the sauce for) and process again to combine.
  4. That’s it! Go ahead and use for your carbonara, lasagne, mac’n’cheese, whatever, or store in an air-tight container in the fridge for use later.


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