Ingredients
- 450g cauliflower, cut into bite sized pieces
- 1 large onion, sliced
- 2 tablespoons garlic, minced
- 1 tablespoon vegan butter (I use Vegan Becel)
- 3/4 cups unsweetened non-dairy milk (I use Silk Unsweetened Almond Milk)
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup nutritional yeast
- salt and pepper to taste
Directions
- Place the cauliflower into a pot of boiling water and boil for 8-10 minutes until tender
- In a pan on medium/low heat sauté the onion and garlic in the vegan butter until caramelized (brown), about 12-18 minutes
- Add everything to a blender and blend until smooth
Makes 6 servings, each serving is 1/2 a cup
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