I have been working on several flavors to make an enjoyable white sauce. I finally returned to one of my favorite flavors, rosemary. Once I hit on this combination of flavors, I could not help but smile ear to ear. One of the best items used is the sweet corn broth from Plantstrong foods. Recipe updated 5/15/2022
Ingredients
1 large head of Organic Cauliflower
1 box Plantstrong Sweet Corn Broth
1 box Organic Cannellini Beans
1 cup Organic Raw Cashews
¼ cup Water
½ cup Nutritional Yeast (recommend Well Your World’s Nutritional Yeast)
2 tbsp Tapioca Flour
2 tbsp Granulated Garlic
1 tbsp Granulated Onion
1 tbsp White Miso Paste
2 tsp Organic Dried Rosemary
1 tsp Ground Cumin
1 tsp Plant-Based Lactic Acid
½ tsp Ground Mustard
¼ tsp Cayenne Pepper
¼ tsp Fresh Grated Nutmeg
Directions
Soak cashews for 3 hours to overnight. Drain spent water.
Trim the green parts off the cauliflower and place with broth in pressure cooker setting it for 3 minutes with a 10 minute natural release period.
Combine all ingredients in 64 ounces high-speed blender container. Blend at maximum speed until smooth. When the sound changes, the sauce is thickened and is ready to transfer to storage containers.
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