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. New Low-Fat version of recipe updated 6/22/2023
Ingredients
1 large head of Organic Cauliflower
1 box Plantstrong Sweet Corn Broth
8-10 oz Pressure Steamed Whole Potato
1 box of No Sodium Cannellini Beans with liquid
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
1 tbsp Organic Dried Rosemary
1 tsp Ground Cumin
1 tsp Plant-Based Lactic Acid
1 tsp Ground Mustard
¼ tsp Cayenne Pepper
¼ tsp Fresh Grated Nutmeg
Directions
Day(s) before pressure steam potatoes. I do this for 12 mins in Instant Pot, then let it rest for 1 hour. Chill overnight to help the potatoes for resistant starches.
Trim the green parts off the cauliflower and place it with broth in a pressure cooker setting it for 3 minutes with a 10-minute natural release period.
Combine all ingredients in 64 ounce 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.